Chicken and Kale Casserole

5 from 5 votes

This hearty casserole with tender shredded chicken, sauteed mushrooms and kale, a rich Parmesan cheese sauce and topped with crunchy croutons is an easy weeknight dinner.

Prep Time25

Cook Time15

Total Time40

Course: entree

Cuisine: American

Keyword: chicken and kale casserole recipe, chicken casserole, kale chicken casserole

Servings: servings

Calories: 497kcal

Author: Amy Casey

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.

Video

Notes

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.

Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.

Nutrition