Creamy Kale and Artichoke Chicken Casserole
This casserole tastes like spinach-artichoke dip turned into dinner, with tender kale standing in for spinach and shredded chicken making it a full meal. Using cooked chicken keeps it quick. Serve it with rice, pasta or crusty bread.
Preparation Steps
Heat the oven to 375°F (190°C) and lightly grease a small baking dish, about 8 x 8 inches (20 x 20 cm).
Heat the olive oil in a skillet over medium heat. Add the kale and garlic and cook for 3 to 4 minutes, stirring, until the kale is wilted and tender.
In a large bowl, mix the cream cheese with all but 2 tablespoons of the Parmesan until smooth, adding a splash of milk if it is too stiff to stir.
Fold in the chicken, kale and artichokes and season with salt and pepper.
Spread the mixture in the baking dish and sprinkle the remaining Parmesan over the top.
Bake for 20 to 25 minutes, until bubbling at the edges, lightly golden on top and steaming hot in the center (165°F / 74°C).
Let it stand for 5 minutes before serving.
Tips & Variations
- Squeeze the artichokes dry with paper towels so the casserole stays creamy rather than watery.
- Swap the kale for baby spinach (cook it for just 1 minute) or add a handful of mozzarella on top.
- Refrigerate leftovers for up to 3 days and reheat until steaming hot throughout.
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