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.

Ingredients

Scale

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)

Instructions

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).
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.
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.
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.
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.
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.
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.
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