This Chicken and Kale Casserole is a comfort food dish that's a family favorite in our house. It's a scratch made - no canned soup in this recipe! I love that it's it's filling without being overly cheesy. The casserole includes tender shredded chicken, sauteed mushrooms and kale, a light Parmesan cheese sauce and topped with crunchy croutons.
Recipe review
Casseroles are always a welcome addition to our dinner time menus. Along with my Reuben Casserole and an easy breakfast casserole, this Chicken and Kale Casserole recipe is cozy, stick-to-your-ribs goodness. Everyone asks for second helpings of this straightforward recipe.
When it comes to easy weeknight dinners, this chicken casserole recipe is one I make over and over again. It's a close cousin to chicken pot pie with all its chicken and vegetables in a creamy sauce.
I love that this great recipe is made from scratch. It uses simple, non-canned ingredients so it tastes delicious and reheats beautifully.
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Why you'll love this kale chicken casserole
This easy recipe is a keeper, and one you'll love for many reasons.
- Easy to make ~ A casserole is basically a simple to make one pot meal. There are only a few steps to making this easy recipe. The next time you're looking for satisfying and uncomplicated dish for dinner, this recipe is it.
- Scratch made ~ Many casserole recipes contain canned soup or gravy. Making this recipe from scratch allows you to control the ingredients that go into it. Canned or packaged ingredients can be overly salty and less healthy than making the casserole from scratch.
- Economical ~ This recipe is made with simple ingredients that don't break the bank.
- Make in advance ~ Having a casserole in the refrigerator or freezer is a lifesaver on busy days and nights. This dish is ideal for when you are short on time and need to get dinner on the table.
Ingredients & substitutions
Gather the ingredients to make this family dinner. If substitutes can be made to the recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.
- Salted butter ~ My first choice when making a savory dish.
- Yellow onion ~ Shallots or Vidalia onions are alternatives.
- Button mushrooms ~ Cremini mushrooms are a tasty substitute.
- garlic cloves ~ Fresh garlic is my first choice. In a pinch, use 1 ½ teaspoons of garlic powder.
- Fresh kale ~ Fresh kale has the best flavor. But 2 cups of thawed and drained frozen kale are an option. Baby spinach can also be a substitute.
- All purpose flour ~ White whole white or a gluten free flour are other options.
- Reduced sodium chicken stock ~ If you have homemade stock, by all means use it. Regular canned chicken stock is an option. As they can be salty, adjust the amount of salt you add to the sauce.
- Light cream ~ Whole milk and half and half are alternatives.
- Parmesan cheese ~ The rich and bold flavor of Parmesan cheese compliments the creamy sauce. Substitutes include Gruyere, Romano, Asiago and sharp white cheddar cheeses.
- Nutmeg ~ The earthy nutty flavor of nutmeg compliments the cheese sauce.
- Cooked shredded chicken ~ About a pound or 2 skinless chicken breasts simmered in water or stock for 10 minutes and shredded is enough chicken for this casserole dish. Cooked shredded chicken thighs are an option too. Rotisserie chicken and leftover chicken are easy substitutions.
- Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- Fresh ground black pepper ~ Grinding your own pepper is more flavorful than already ground pepper.
- Bread cubes ~ Cut 1 inch cubes from a loaf of Italian, sourdough or any rustic bread. Sliced bread is also an option.
- Olive oil ~ Extra virgin olive oil or melted butter can also be used in the recipe.
How to make chicken and kale casserole
Combine the simple ingredients using everyday kitchen tools to make this chicken casserole recipe. This is a brief overview of the recipe. Scroll to the recipe card for the complete instructions and a step by step video.
1. Melt butter and sauté onion, mushrooms and garlic.
2. Add the chopped kale. Stir and sauté until wilted.
3. Sprinkle flour over the sauteed vegetables and cook for 1 minute.
4. Add chicken stock, light cream and nutmeg. Stir to combine and simmer until thickened.
5. Stir the Parmesan cheese into the cream sauce and simmer for a minute.
6. Add shredded chicken, kosher salt and black pepper. Simmer until the chicken is warmed through.
7. Transfer the chicken and kale mixture to a baking dish. Top the entire casserole with seasoned bread cubes.
8. Bake until the bread cubes are golden brown and the casserole is bubbling.
Hint
If you want your casserole to stay hotter longer after coming out of the oven, use a ceramic or cast iron baking dish. They remain hot for a longer time. When you go back for a second helping, the delicious casserole will still be warm.
Variations
Try some of these variations to make the chicken and kale casserole recipe one of your favorites.
- Gluten free ~ Use gluten free chicken stock, flour and bread for a gluten free version of this delicious casserole.
- Dairy free ~ To make this recipe without dairy, use a dairy free cream or blended silken tofu in place of the light cream. Also use a dairy free Parmesan cheese.
- No mushrooms ~ If you're not a fan of mushrooms, try sliced bell peppers, broccoli florets, or 2 inch pieces of asparagus.
Storage and heating
Follow these tips for storing the creamy chicken casserole in the refrigerator or freezer. The dish can be stored either baked or unbaked. For crispy croutons, follow the oven heating directions.
- Refrigerator ~ Completely cool the casserole and cover with plastic wrap, foil or reusable cloth bowl covers. Refrigerate for 3-4 days. Heat in the microwave lightly covered for 2-3 minutes on 60% power. Continue heating at 30 second intervals until heated through. Alternately, heat in a 375 degree F oven uncovered for 20-30 minutes.
- Freezer ~ After cooling the casserole dish, cover with plastic wrap and then foil. Store in the freezer for up to 2 months. To heat, thaw in the refrigerator overnight. Heat in the microwave lightly covered for 2-3 minutes on 60% power. Continue heating at 30 second intervals until heated through. Alternately, heat in a 375 degree F oven uncovered for 20-30 minutes.
Amy's tips
- Raw vegetables have a high water content. Adding them to your casserole can result in a soupy mess. Cooking the onions, mushrooms and kale in advance ensures that the casserole doesn't contain too much liquid.
- Instead of freezing an entire casserole, freeze individual servings. Then just heat as many as you need in the microwave or oven.
Frequently asked questions
Kale is a leafy green that has a robust flavor and texture. Remove any tough stems and chop the leaves into bite sized pieces before sauteing with the other vegetables.
Skip adding raw chicken to the casserole. It's difficult to know when chicken is completely cooked when its added raw. Also, the raw chicken will release excess liquid into the casserole resulting in a watery dish.
What to serve with this casserole dish
These are my favorite dishes to serve with this recipe:
More recipes like this one
Looking for more easy dinner recipes like this one? These are some favorites.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Chicken and Kale Casserole
Ingredients
- 2 tablespoons salted butter
- 1 small onion, diced, about ½ cup
- 8 ounces button mushrooms, sliced, about 2 cups
- 3 garlic cloves, minced
- 4 cups packed kale, chopped in bite sized pieces
- 2 tablespoons all-purpose flour
- 1 cup reduced sodium chicken stock
- 1 cup light cream
- ⅛ teaspoon nutmeg
- ½ cup grated Parmesan cheese
- 2 cups cooked shredded chicken
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 2 cups bread cubes
- 1 tablespoon olive oil
Instructions
- Preheat oven to 450 degrees F.
- In a Dutch oven or large sauté pan over medium heat, add the salted butter. When the butter has melted, add the onion, mushrooms and garlic. Sauté for 4 to 6 minutes or until the vegetables are softened. Add the chopped kale. Stir and sauté for 2 to 3 minutes or until the kale is wilted.2 tablespoons salted butter, 1 small onion, diced, about ½ cup, 8 ounces button mushrooms, sliced, about 2 cups, 3 garlic cloves, minced, 4 cups packed kale, chopped in bite sized pieces
- Sprinkle the sauteed vegetables with the flour. Stir and cook for about 1 minute. Add the chicken stock, light cream and nutmeg. Stir and let simmer for 3 to 4 minutes until slightly thickened. Stir in the Parmesan cheese and cook for an additional minute.2 tablespoons all-purpose flour, 1 cup reduced sodium chicken stock, 1 cup light cream, ⅛ teaspoon nutmeg, ½ cup grated Parmesan cheese
- Stir in the shredded chicken, 1 teaspoon kosher salt and ½ teaspoon ground black pepper. Simmer for 3 to 4 minutes or until the chicken is warmed through.2 cups cooked shredded chicken, 1 teaspoon kosher salt, ½ teaspoon fresh ground black pepper
- Transfer the chicken and kale mixture into a 2 quart baking dish. Set aside.
- In a bowl, add the bread cubes, olive oil and season with kosher salt and ground black pepper. Top the casserole with the seasoned bread cubes.2 cups bread cubes, 1 tablespoon olive oil
- Bake for 10 to 15 minutes or until the bread cubes are golden and the casserole is bubbling.
- Remove from the oven and serve.
Enri Lemoine says
This was our dinner last night. I didn't have kale, but I used spinach and baked it in a cast iron pan. It was heavenly and delicious. Thank you for a great versatile recipe!
Amy Casey says
Thanks so much for sharing. I love the idea of baking the casserole in a cast iron pan.
Leslie says
I LOVE the added croutons on top of this casserole recipe! Such a great idea to add some texture!
Amy Casey says
My mom used to use crushed potato chips when she made casseroles. This is my sophisticated substitution 🙂
Kathryn says
This casserole was so delicious and such a quick dish to make. Totally satisfying and has plenty of flavors. Will be making again!
Amy Casey says
I'm so glad you enjoyed my casserole recipe Kathryn!!
Elaine says
This casserole is so delicious! Everyone in my family loved it and asked when I was going to make it again.
Amy Casey says
I love to hear that Elaine! I'm so glad your family enjoyed my recipe 🙂