Chicken and Kale Casserole (Chicken Quarantini) Recipe

Introduction

This Chicken and Kale Casserole is a comforting, wholesome meal perfect for busy weeknights. Packed with tender chicken, nutritious kale, and a crispy breadcrumb topping, it offers satisfying flavors with a nutritious twist.

Ingredients

• 2 lb boneless skinless chicken breast (cooked and shredded)
• 1½ cup brown rice
• 4 tbsp extra virgin olive oil (separated into 2 tbsps each)
• 2 cup onion (chopped)
• 3 cloves garlic (chopped)
• 2 bunch kale (stems removed, finely chopped)
• 2 cup milk (low fat)
• 1 cup chicken broth
• 1 cup panko breadcrumbs
• 3 tbsp parmesan cheese (grated)
• 2 tbsp flour (all purpose)
• 1 tbsp garlic powder
• 2 tsp onion powder
• 1 tsp oregano
• 1 tsp dried thyme
• 1 tsp dried mustard
• ½ tsp smoked paprika
• ½ tsp dried rosemary
• ½ tsp garlic salt

Instructions

1. Step 1: Cook the rice according to the package’s instructions. Remove from heat, fluff with a fork, cover, and set aside. Preheat your oven to 400 degrees Fahrenheit.
2. Step 2: Heat 2 tablespoons of olive oil over medium heat in a large frying pan or Dutch oven. Add the chopped onions and cook for 4-5 minutes until soft and translucent. Then add the chopped garlic and cook for another 30 seconds to one minute.
3. Step 3: Add the chopped kale to the pan with onions and garlic. Stir to coat the kale evenly in oil. Sprinkle in the flour and whisk it in thoroughly. Add all the spices—garlic powder, onion powder, oregano, thyme, dried mustard, smoked paprika, dried rosemary, and garlic salt—and cook, stirring frequently, until the kale begins to wilt, about 3-4 minutes.
4. Step 4: Increase the heat to high and slowly whisk in the milk. Cook for about one minute until the milk thickens slightly. Then gradually whisk in the chicken broth and bring the mixture to a boil. Lower the heat and simmer for another minute.
5. Step 5: Stir in the shredded chicken and cooked rice, tossing everything to combine. Cook for 1-2 minutes until heated through.
6. Step 6: While the chicken mixture warms, combine the panko breadcrumbs and grated parmesan cheese in a medium bowl. Slowly whisk in the remaining 2 tablespoons of olive oil, adding more if needed until the mixture is moist and evenly coated.
7. Step 7: Transfer the chicken, rice, and kale mixture to a large baking dish, spreading it evenly. Sprinkle the breadcrumb mixture over the top, spoonful by spoonful, until the casserole is fully covered.
8. Step 8: Bake in the preheated oven for 10-15 minutes, or until the breadcrumbs are golden and toasted.

Tips & Variations

• Use cooked quinoa or white rice as alternatives to brown rice for a different texture.
• Add mushrooms or bell peppers with the onions for extra flavor and veggies.
• For a creamier casserole, substitute half of the milk with heavy cream or use a cheese sauce.
• Top with a mix of panko and crushed nuts like pecans for added crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the crispy topping, or microwave with a cover for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh kale stems instead of removing them?

It’s best to remove the tough stems as they can be chewy and affect the casserole’s texture. The leaves wilt more evenly and cook faster without the stems.

Is it possible to make this dish vegetarian?

Yes, substitute the chicken with cooked beans or tofu and use vegetable broth instead of chicken broth for a vegetarian version.

Chicken and Kale Casserole (Chicken Quarantini) Recipe

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★★★★★

5 from 64 reviews

• Author: Rafael
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Chicken and Kale Casserole is a hearty, nutritious dish combining tender shredded chicken, nutrient-rich kale, and brown rice in a creamy, flavorful sauce topped with a crunchy parmesan breadcrumb crust. Perfect for a comforting meal baked to golden perfection, it balances protein, fiber, and wholesome ingredients for a satisfying dinner option.

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Ingredients

Scale 1x2x3x

Chicken and Rice

• 2 lb boneless skinless chicken breast (cooked and shredded)
• 1½ cup brown rice

Vegetables and Aromatics

• 2 cup onion (chopped)
• 3 cloves garlic (chopped)
• 2 bunch kale (stems removed, finely chopped)

Liquids and Seasonings

• 4 tbsp extra virgin olive oil (separated into 2 tbsp each)
• 2 cup low fat milk
• 1 cup chicken broth
• 1 tbsp garlic powder
• 2 tsp onion powder
• 1 tsp oregano
• 1 tsp dried thyme
• 1 tsp dried mustard
• ½ tsp smoked paprika
• ½ tsp dried rosemary
• ½ tsp garlic salt
• 2 tbsp all purpose flour

Topping

• 1 cup panko breadcrumbs
• 3 tbsp parmesan cheese (grated)

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Instructions

1. Cook Rice: Prepare the brown rice according to package instructions. Once cooked, remove from heat, fluff with a fork, cover, and set aside. Preheat your oven to 400°F (200°C).
2. Sauté Aromatics: Heat 2 tablespoons of olive oil over medium heat in a large frying pan or Dutch oven. Add the chopped onions and cook for 4 to 5 minutes until soft and translucent. Stir in the chopped garlic and cook for another 30 seconds to 1 minute until fragrant.
3. Cook Kale with Spices: Add the finely chopped kale into the pan with onions and garlic. Toss thoroughly to coat the kale with oil. Sprinkle in the all-purpose flour and whisk to combine, then add the garlic powder, onion powder, oregano, thyme, dried mustard, smoked paprika, rosemary, and garlic salt. Cook while stirring frequently until the kale begins to wilt, about 3 to 4 minutes.
4. Add Liquids: Increase the heat to high and gradually whisk in the low-fat milk. Cook for about a minute until the milk starts to thicken slightly. Slowly whisk in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook for another minute to meld flavors.
5. Combine Chicken and Rice: Stir in the shredded cooked chicken and the cooked brown rice. Toss everything together until fully combined and heated through, cooking for 1 to 2 minutes.
6. Prepare Breadcrumb Topping: In a medium-sized bowl, combine the panko breadcrumbs with the grated parmesan cheese. Slowly drizzle in the remaining 2 tablespoons of olive oil, stirring steadily until the mixture is moist and the breadcrumbs are fully coated. Add more oil if needed for desired texture.
7. Assemble Casserole: Transfer the chicken, rice, and kale mixture to a large baking dish and spread evenly. Spoon the breadcrumb mixture over the top, covering the casserole completely in an even layer.
8. Bake: Place the baking dish in the preheated oven and bake for 10 to 15 minutes, or until the breadcrumb topping is toasted and golden brown.

Notes

• Use day-old cooked chicken or roast chicken for quicker prep.
• Brown rice takes longer to cook but adds great texture and fiber; white rice can be substituted if preferred.
• Ensure kale is finely chopped for even cooking and better integration into the casserole.
• Breadcrumb topping can be adjusted to preference by varying parmesan or olive oil amounts.
• This casserole can be made ahead and refrigerated; bake before serving.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: chicken casserole, kale recipe, healthy casserole, brown rice casserole, baked chicken dish, parmesan breadcrumb topping