Kale and Artichoke Chicken Casserole Recipe | Valerie Bertinelli
This Kale and Artichoke Chicken Casserole recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.
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Cooking tools:
- Pot
- Colander
- Nonstick skillet
- Slotted spoon
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Oven
- Baking dish
- Spoon
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
- 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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