Kale and Artichoke Chicken Casserole Recipe | Valerie Bertinelli | Food Network

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