Name: kale artichoke chicken casserole
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Ingredients: 2 bunches kale, tough center stems removed, chopped into 2-inch pieces; 2 to 3 tablespoons extra-virgin olive oil; 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces; Kosher salt and freshly ground black pepper; 1 small onion, finely chopped; 2 tablespoons all-purpose flour; 3/4 cup 2 percent milk; 1 cup low-sodium chicken broth; 8 ounces frozen artichoke hearts, thawed and roughly chopped; 1/4 teaspoon cayenne; 4 tablespoons grated Parmesan; Nonstick cooking spray, for spraying the baking dish; 2 tablespoons panko breadcrumbs

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Creamy, savory, and packed with tender chicken, earthy kale, and tangy artichokes, this dish brings together a satisfying combination of flavors and textures while staying relatively light.

The golden, crispy Parmesan and panko crust on top adds just the right crunch to balance the velvety sauce hidden beneath. Ready in just 40 minutes, it’s an easy, wholesome dinner that feels fancy enough for a special occasion but simple enough for a weeknight meal.

What makes this casserole truly stand out is its versatility—you’ll find it hits all the marks for an easy kale chicken casserole, a dish that’s budget-friendly, healthy, and completely delicious.

Plus, the one-pan aspect makes cleanup a breeze. Trust me, once you try this dish, you’ll want it on repeat in your weekly menu!

My Story Behind This Kale Artichoke Chicken Casserole

I first explored adding leafy greens to casseroles back when I was trying to create veggies-forward comfort meals.

The inspiration for this recipe came from a creamy spinach artichoke dip I used to serve in my restaurant. To turn it from an appetizer into a main dish, I swapped spinach with hearty kale and added protein-packed chicken.

This healthy chicken and kale casserole was born from my desire to combine that indulgent, creamy texture with nutrient-dense ingredients, without compromising on flavor.

Through testing different techniques, I found that blanching the kale first keeps it tender but not soggy, and lightly browning the chicken enhances its flavor. The balance of creamy and crunchy is what keeps bringing me back to this creamy kale artichoke chicken bake.

Kale Artichoke Chicken Casserole Ingredients

2 bunches kale, tough center stems removed, chopped into 2-inch pieces
2 to 3 tablespoons extra-virgin olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 tablespoons all-purpose flour
3/4 cup 2 percent milk
1 cup low-sodium chicken broth
8 ounces frozen artichoke hearts, thawed and roughly chopped
1/4 teaspoon cayenne
4 tablespoons grated Parmesan
Nonstick cooking spray, for spraying the baking dish
2 tablespoons panko breadcrumbs

Step-by-Step Kale Artichoke Chicken Casserole Instructions

Bring a large pot of water to a boil and blanch the kale for 2 minutes until tender. Drain thoroughly, squeeze out excess moisture, and set aside on paper towels to dry completely.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Season the chicken pieces with salt and pepper, then sear in the pan until golden on a few sides, about 4 minutes. Transfer the chicken to a bowl (it won’t be fully cooked yet).
Reduce the heat to medium and add another tablespoon of olive oil if needed. Add the chopped onion and sauté until soft and translucent, about 4 minutes.
Sprinkle the flour over the onions. Cook, stirring constantly, for 1 minute to eliminate the raw flavor of the flour.
Gradually whisk in the milk, continuing to stir until the flour dissolves completely. Add the chicken broth and bring the mixture to a simmer over medium-high heat.
Let the sauce simmer for 2 minutes until it slightly thickens. Stir in the blanched kale, chopped artichokes, cayenne, chicken, and any juices from the resting chicken.
Add 3 tablespoons of Parmesan cheese, stirring to combine everything evenly. Taste and adjust seasoning if needed.
Preheat your oven broiler to high. Lightly spray an 8-inch broiler-proof baking dish with nonstick cooking spray. Spoon the casserole mixture into the dish in an even layer.
Top with the panko breadcrumbs and the remaining tablespoon of Parmesan cheese.
Place the casserole under the broiler, about 3 inches from the heat source, and broil for 3 minutes until the top is golden and crispy. Serve immediately for the best texture and flavor.

My Chef Tips for the Best Kale Artichoke Chicken Casserole

Dry your kale completely: Excess moisture can make the casserole watery. Squeeze it thoroughly after blanching for a robust texture.
Don’t overcook the chicken: Since it will cook further in the sauce and under the broiler, just sear it until golden to keep it juicy.
Use freshly grated Parmesan: Pre-grated cheese often contains additives that prevent it from melting smoothly. Grate yours fresh for creamier results!
Make it ahead: Assemble the casserole up to the point before broiling, then refrigerate. When ready to serve, broil it to reheat and crisp up the topping.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, cover and warm in a 350-degree oven until heated through.

Kale Artichoke Chicken Casserole FAQs

Can I use fresh artichokes instead of frozen?

Yes, you can use fresh artichokes! Cook and clean them beforehand to remove tough leaves, and chop them into bite-sized pieces before adding to the dish. Keep in mind, this will slightly increase prep time.

What makes this a healthy chicken and kale casserole?

The use of lean chicken breast, nutrient-packed kale, and a creamy sauce without heavy cream makes this dish lighter than traditional casseroles, while still delivering big flavor.

Can I freeze the leftovers?

While the casserole can be frozen, the texture of the sauce and kale may be slightly impacted. To freeze, cool the casserole completely, wrap tightly, and store for up to 2 months. Reheat in the oven directly from the freezer.

How can I make this creamy kale artichoke chicken bake gluten-free?

Swap the all-purpose flour for a gluten-free alternative like rice flour or cornstarch, and use gluten-free breadcrumbs or omit them entirely for a crust-free version.

What side dishes pair best with this homemade chicken casserole with kale?

A light green salad or roasted vegetables like asparagus or Brussels sprouts complement the richness of the casserole while adding fresh contrast.

Time to Try This Kale Artichoke Chicken Casserole

With its perfect balance of creamy sauce, tender chicken, and crispy topping, this recipe is a surefire hit for family dinners or even entertaining guests. I’m confident that once you taste this kale artichoke chicken casserole, it’ll become a staple in your kitchen. What’s your favorite casserole twist? Let me know in the comments or share your results by tagging me on social media!