When you're looking for a wholesome, delicious, and comforting dinner that brings together nutrition and flavor, few dishes rival a well-made Kale and Artichoke Chicken Casserole. This hearty casserole is a twist on the classic spinach and artichoke dip—only more filling, protein-packed, and perfect for feeding a hungry family or meal-prepping for the week.
In this guide, you’ll learn how to make the perfect casserole, the health benefits of the ingredients, pro tips to elevate the dish, and a few delicious variations. Whether you're a beginner or a seasoned home cook, this recipe will quickly become a go-to in your kitchen.
Why You’ll Love This Recipe
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Nutritious: Packed with lean protein, fiber, vitamins, and healthy fats.
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Comforting: Creamy, cheesy, and satisfying—ideal for cool evenings.
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Easy to Make Ahead: Prepare it earlier in the day or freeze it for future dinners.
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Customizable: Easily swap ingredients to fit dietary needs or what you have on hand.
Ingredients
Here’s everything you’ll need for this rich and satisfying dish:
For the Chicken Casserole:
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2 tablespoons olive oil
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1 medium onion, diced
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3 cloves garlic, minced
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1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and shredded
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4 cups chopped kale (ribs removed)
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1 (14 oz) can artichoke hearts, drained and chopped
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1 cup sour cream or Greek yogurt
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4 oz cream cheese, softened
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1/2 cup mayonnaise
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1 cup shredded mozzarella cheese
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1/2 cup grated Parmesan cheese
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional)
For the Topping:
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1/2 cup panko breadcrumbs
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2 tablespoons melted butter
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1/4 cup Parmesan cheese (optional for extra crunch)
Instructions
Step 1: Prepare the Chicken
If not already cooked, season the chicken breasts with salt and pepper and bake at 375°F (190°C) for about 25 minutes, or until fully cooked. Shred and set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onions and cook until translucent, about 5 minutes. Stir in the garlic and cook for 1 more minute.
Add the chopped kale and cook until wilted, about 4-5 minutes. Remove from heat.
Step 3: Make the Creamy Base
In a large mixing bowl, combine the sour cream, cream cheese, and mayonnaise. Mix until smooth.
Stir in mozzarella cheese, Parmesan cheese, basil, salt, black pepper, and red pepper flakes.
Step 4: Assemble the Casserole
Fold in the shredded chicken, sautéed kale, and chopped artichokes into the creamy mixture.
Spread the mixture evenly into a greased 9x13-inch baking dish.
Step 5: Add the Crunchy Topping
In a small bowl, mix panko breadcrumbs with melted butter and Parmesan. Sprinkle evenly over the casserole.
Step 6: Bake
Preheat the oven to 375°F (190°C) and bake uncovered for 25–30 minutes, or until the casserole is hot and bubbly and the top is golden brown.
Step 7: Serve
Let the casserole rest for 5–10 minutes before serving. Pair it with a fresh salad, garlic bread, or roasted vegetables.
Nutritional Benefits
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Chicken provides lean protein essential for muscle repair and satiety.
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Kale is loaded with vitamins A, C, and K, plus fiber and antioxidants.
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Artichokes add fiber, folate, and support liver health.
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Greek yogurt or sour cream offer probiotics and creamy texture.
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Olive oil adds heart-healthy fats.
Make It Healthier
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Use Greek yogurt instead of sour cream for extra protein.
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Swap cream cheese for low-fat ricotta for a lighter option.
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Use reduced-fat cheese or half the cheese amount.
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Add extra veggies like mushrooms, zucchini, or spinach.
Variations
Low-Carb Version:
Skip the panko topping and reduce the amount of cheese. This will keep the casserole keto-friendly.
Vegetarian Option:
Omit the chicken and replace it with chickpeas, white beans, or more veggies like mushrooms.
Spicy Kick:
Add diced jalapeños or a few dashes of hot sauce into the creamy base.
Make It Gluten-Free:
Use gluten-free panko or crushed gluten-free crackers for the topping.
Make Ahead and Freezing Tips
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Make Ahead: Assemble the casserole up to the baking step. Cover and refrigerate for up to 24 hours.
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Freeze: Cover tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking.
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Reheat: Microwave individual portions or warm the entire casserole in the oven at 350°F until heated through.
Tips for Success
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Use rotisserie chicken to save time.
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Chop kale finely to help it blend well with other ingredients.
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Drain artichokes well to prevent soggy casserole.
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Let it rest before cutting—this helps the casserole set for neater portions.
What to Serve With Kale and Artichoke Chicken Casserole
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Crusty bread or garlic toast
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Side salad with vinaigrette
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Steamed broccoli or green beans
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Roasted sweet potatoes or carrots
Frequently Asked Questions
Q: Can I use frozen kale or spinach?
Yes! Just thaw and squeeze out the moisture before using.
Q: What if I don’t have artichokes?
Substitute with sautéed mushrooms, zucchini, or omit entirely.
Q: Can I use canned chicken?
You can, though the texture of freshly cooked or rotisserie chicken is preferable.
Q: How long will leftovers last?
Up to 4 days in the refrigerator when stored in an airtight container.
Final Thoughts
This Kale and Artichoke Chicken Casserole is more than just a warm, creamy dinner—it’s a balanced meal that pleases both taste buds and health goals. With options to adapt it to your preferences, this dish is a versatile staple you'll come back to over and over again.
Whether you’re cooking for a crowd or meal-prepping for the week, this casserole is sure to impress. Serve it up hot, bubbly, and packed with love—and don’t forget to save the leftovers (if there are any!).