When you think of casserole, you might envision traditional dishes loaded with cheese and cream. However, this Kale and Artichoke Chicken Casserole recipe offers a healthful variation by incorporating nutrient-rich kale and flavorful artichokes into a comforting, creamy dish. Perfect for health-conscious individuals who do not want to sacrifice flavor for nutrition, this casserole is both satisfying and wholesome, making it a fantastic choice for family dinners or meal prep for the week.
Ingredients
Gather these nutritious ingredients to create a casserole that serves 6-8:
- Chicken Breasts: 3 cups, cooked and shredded (great use for leftover chicken)
- Kale: 2 cups, stems removed and leaves chopped
- Artichoke Hearts: 1 can (14 oz), drained and chopped
- Mushrooms: 1 cup, sliced
- Onion: 1 medium, diced
- Garlic: 2 cloves, minced
- Chicken Broth: 1 cup
- Milk: 1 cup (opt for whole or 2% for richness or a plant-based alternative for a lighter version)
- Flour: 3 tablespoons, to thicken the sauce
- Parmesan Cheese: ½ cup grated, plus extra for topping
- Mozzarella Cheese: 1 cup shredded
- Olive Oil: 2 tablespoons
- Salt and Pepper: To taste
Instructions
Preparation:
- Preheat the Oven: Start by heating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9x13 inch baking dish and set it aside.
- Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant. Add the mushrooms and continue to cook until they are softened.
- Cook Kale and Artichokes: Add the chopped kale and artichokes to the skillet, stirring until the kale begins to wilt. This step not only integrates the flavors but also reduces the bulk of the kale, making it easier to mix into the casserole.
Creating the Sauce:
- Make the Roux: Sprinkle the flour over the vegetables in the skillet and stir to coat. Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps. Cook until the mixture begins to thicken into a creamy sauce.
- Combine Ingredients: Transfer the vegetable and sauce mixture to a large mixing bowl. Add the shredded chicken, half of the Parmesan, and half of the mozzarella. Season with salt and pepper to taste, and stir to combine everything evenly.
Assembling and Baking:
- Assemble the Casserole: Pour the chicken and vegetable mixture into the prepared baking dish. Sprinkle the remaining Parmesan and mozzarella cheeses over the top.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
- Serve and Enjoy: Let the casserole cool for a few minutes before serving. This rest period allows the flavors to meld further and the sauce to set slightly, making it easier to serve.
Conclusion
This Kale and Artichoke Chicken Casserole combines the creamy comfort of traditional casseroles with the health benefits of kale and artichokes, offering a dish that is both hearty and healthful. It's an excellent way to enjoy a comfort meal without the guilt, and its versatility makes it easy to adapt to various dietary preferences. Whether you're serving it at a family dinner or saving leftovers for lunch, this casserole is sure to satisfy.
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Kale and Artichoke Chicken Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings
Description
This Kale and Artichoke Chicken Casserole combines nutritious kale, tender artichokes, and juicy chicken in a creamy sauce, all topped with a golden cheese crust. It's a wholesome meal that's both satisfying and packed with flavor, ideal for a cozy family dinner or a healthy meal prep option.
Ingredients
- 2 cups cooked, shredded chicken
- 2 cups chopped kale, stems removed
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ cup breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add kale and cook until wilted, about 3-5 minutes.
- Stir in artichoke hearts, cooked chicken, chicken broth, and heavy cream. Bring to a simmer.
- Season with salt and pepper. Remove from heat.
- Transfer the mixture to a greased baking dish. Sprinkle with Parmesan cheese and breadcrumbs.
- Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
- Let cool slightly before serving.
Notes
- For a lower fat option, substitute the heavy cream with Greek yogurt or a light cream.
- Boost the flavor with a pinch of red pepper flakes or a squeeze of lemon juice for added zest.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: ⅙ of the dish
- Calories: 350
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
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