This easy Barefoot Contessa Chicken Casserole is a creamy and hearty meal that’s quick to prepare. Packed with tender chicken, vibrant kale, and artichokes, it’s a nutritious option perfect for busy nights. You can easily swap ingredients to suit what you have in your kitchen, making it a flexible and delicious dish!
Ingredients Needed
- 2 bunches kale, tough centre stems removed, chopped into 5 cm pieces
- 2 to 3 tablespoons extra-virgin olive oil
- 450g boneless, skinless chicken breasts, cut into 1.25 cm pieces
- Kosher salt and freshly ground black pepper
- 1 small onion, finely chopped
- 2 tablespoons plain flour
- 180 ml 2% milk
- 240 ml low-sodium chicken stock
- 225g frozen artichoke hearts, thawed and roughly chopped
- 1/4 teaspoon cayenne pepper
- 4 tablespoons grated Parmesan
- Nonstick cooking spray, for greasing the baking dish
- 2 tablespoons panko breadcrumbs
How To Make Chicken Casserole
- Boil the kale: Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture, and dry well.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat. Season the chicken with salt and pepper, then add it to the pan. Cook, stirring occasionally, until golden on some sides and mostly cooked through (about 4 minutes). Transfer the chicken to a bowl using a slotted spoon.
- Prepare the sauce: Reduce the heat to medium. If the pan is dry, add another tablespoon of oil, then add the chopped onion. Cook for about 4 minutes until softened. Sprinkle over the flour and stir for 1 minute. Gradually pour in the milk while stirring constantly to dissolve the flour. Stir in the chicken stock. Increase the heat to medium-high and bring it to a simmer. Let it simmer for about 2 minutes until slightly thickened.
- Combine the ingredients: Add the cooked kale, chopped artichokes, and cayenne pepper to the sauce. Add the chicken and any juices from the bowl. Stir to combine and cook for another 4 minutes until the chicken is fully cooked and everything is heated through. Stir in 3 tablespoons of Parmesan cheese.
- Preheat the broiler: Preheat the broiler to high. Spray an 8-inch (20 cm) broiler-proof baking dish with non-stick spray and spoon the mixture inside. Top with panko breadcrumbs and the remaining tablespoon of Parmesan.
- Broil: Broil the casserole about 7.5 cm from the heat source for about 3 minutes, or until golden brown in spots.
Recipe Tips
- Don’t overcook the chicken: Cook the chicken until it’s just golden on the outside but still slightly undercooked inside. It will cook fully when combined with the sauce, keeping it tender.
- Dry the kale thoroughly: After cooking, make sure the kale is as dry as possible before adding it to the sauce. This helps prevent the casserole from being too watery.
- Use fresh chicken stock: For the best flavour, opt for low-sodium, fresh chicken stock instead of bouillon or water.
- Adjust the cayenne: If you prefer a milder casserole, reduce the amount of cayenne pepper to suit your taste.
- Don’t skip the broiling: Broiling the casserole for a few minutes at the end gives it a crispy top and adds extra flavour to the dish.
How To Store & Reheat Leftovers
- Refrigerate: Place leftover chicken casserole in an airtight container and refrigerate for up to 3 days.
- Freeze: You can freeze leftover chicken casserole for up to 2 months. After freezing, let it thaw in the fridge overnight before reheating.
- Reheating: Reheat leftover chicken casserole in the oven at 350°F for about 15-20 minutes or until the casserole is piping hot throughout.
Nutrition Facts
Serving Size: 1 cup (approximately 236 grams)
- Calories: 388
- Total Fat: 32g
- Saturated Fat: 7.6g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 14g
- Monounsaturated Fat: 8.2g
- Cholesterol: 55mg
- Sodium: 948mg
- Total Carbohydrates: 11g
- Dietary Fiber: 2.1g
- Sugars: 1.5g
- Protein: 15g
- Potassium: 305.1mg
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Barefoot Contessa Chicken Casserole
Description
This easy Barefoot Contessa Chicken Casserole is a creamy and hearty meal that’s quick to prepare. Packed with tender chicken, vibrant kale, and artichokes, it’s a nutritious option perfect for busy nights. You can easily swap ingredients to suit what you have in your kitchen, making it a flexible and delicious dish!
Ingredients
Instructions
- Boil the kale: Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture, and dry well.
- Cook the chicken: Heat 2 tablespoons of olive oil in a large non-stick frying pan over medium-high heat. Season the chicken with salt and pepper, then add it to the pan. Cook, stirring occasionally, until golden on some sides and mostly cooked through (about 4 minutes). Transfer the chicken to a bowl using a slotted spoon.
- Prepare the sauce: Reduce the heat to medium. If the pan is dry, add another tablespoon of oil, then add the chopped onion. Cook for about 4 minutes until softened. Sprinkle over the flour and stir for 1 minute. Gradually pour in the milk while stirring constantly to dissolve the flour. Stir in the chicken stock. Increase the heat to medium-high and bring it to a simmer. Let it simmer for about 2 minutes until slightly thickened.
- Combine the ingredients: Add the cooked kale, chopped artichokes, and cayenne pepper to the sauce. Add the chicken and any juices from the bowl. Stir to combine and cook for another 4 minutes until the chicken is fully cooked and everything is heated through. Stir in 3 tablespoons of Parmesan cheese.
- Preheat the broiler: Preheat the broiler to high. Spray an 8-inch (20 cm) broiler-proof baking dish with non-stick spray and spoon the mixture inside. Top with panko breadcrumbs and the remaining tablespoon of Parmesan.
- Broil: Broil the casserole about 7.5 cm from the heat source for about 3 minutes, or until golden brown in spots.
Notes
- Don’t overcook the chicken: Cook the chicken until it’s just golden on the outside but still slightly undercooked inside. It will cook fully when combined with the sauce, keeping it tender.
- Dry the kale thoroughly: After cooking, make sure the kale is as dry as possible before adding it to the sauce. This helps prevent the casserole from being too watery.
- Use fresh chicken stock: For the best flavour, opt for low-sodium, fresh chicken stock instead of bouillon or water.
- Adjust the cayenne: If you prefer a milder casserole, reduce the amount of cayenne pepper to suit your taste.
- Don’t skip the broiling: Broiling the casserole for a few minutes at the end gives it a crispy top and adds extra flavour to the dish.
Barefoot Contessa Chicken Casserole