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–+ servings

Easy Cheesy Artichoke and Kale Chicken Bake

This Easy Cheesy Artichoke and Kale Chicken Bake is reminiscent of an artichoke dip, but even more delicious! Full of tender chicken and good for you vegetables, this incredible casserole is sure to become a new family favorite! Perfect for those approaching chilly fall and winter days when you need a hearty and homey dinner to fill you up. 
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Course: Main Course, Side Dish
Cuisine: American
Keyword: artichoke
Prep Time: 30 minutes
Total Time: 1 hour
Servings: 6

Ingredients

  • 3 cups shredded rotisserie chicken
  • 4 bunches fresh kale, rinsed and dried, tough stems removed, leaves chopped, (about 3 cups)
  • 4 tablespoons olive oil
  • 1 large onion, finely chopped
  • ¼ cup all purpose flour
  • 1 ½ cups heavy cream
  • 2 cups chicken broth
  • 1 teaspoon garlic powder
  • 1 16 oz can artichoke hearts, drained and chopped
  • ½ cup grated parmesan cheese
  • 1 cup grated asiago cheese
  • ½ cup panko bread crumbs
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees.
  • Bring a large pot of salted water to a boil, add the kale and cook for 2 minutes. Drain and pat excess water with a paper towel. Set aside.
  • Heat the olive oil over medium high heat and add the onion. Cook for 5 minutes until the onion is soft. Sprinkle the flour over the onion, stir well and cook for 1 minute. Slowly whisk in the cream, stirring constantly to dissolve the flour. Add the chicken stock and garlic powder. Add the chicken, kale and chopped artichoke hearts. Simmer for a few minutes and adjust salt and pepper to taste.
  • Add 1 cup of the asiago cheese and stir to combine. ;Add to a buttered casserole dish and top with parmesan cheese and then the panko crumbs. Cook in the oven until bubbly and the panko turns golden brown, about 15 minutes. Enjoy!