Kale and Artichoke Chicken Casserole

Name: Kale and Artichoke Chicken Casserole
Prep time: 10 min
Cook time: 30 min
Yield: 4
Ingredients: 2 bunches kale, tough center stems removed, chopped into 2-inch pieces; 2 to 3 tablespoons extra-virgin olive oil; 1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces; Kosher salt and freshly ground black pepper; 1 small onion, finely chopped; 2 tablespoons all-purpose flour; 3/4 cup 2 percent milk; 1 cup low-sodium chicken broth; 8 ounces frozen artichoke hearts, thawed and roughly chopped; 1/4 teaspoon cayenne; 4 tablespoons grated Parmesan; Nonstick cooking spray, for spraying the baking dish; 2 tablespoons panko breadcrumbs

Kale and Artichoke Chicken Casserole was pinched from <a href="http://www.foodnetwork.com/recipes/valerie-bertinelli/kale-and-artichoke-chicken-casserole.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Kale and Artichoke Chicken Casserole recipe from Valerie Bertinelli..."

INGREDIENTS

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2 bunches kale, tough center stems removed, chopped into 2-inch pieces

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2 to 3 tablespoons extra-virgin olive oil

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1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces

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Kosher salt and freshly ground black pepper

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1 small onion, finely chopped

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2 tablespoons all-purpose flour

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3/4 cup 2 percent milk

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1 cup low-sodium chicken broth

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8 ounces frozen artichoke hearts, thawed and roughly chopped

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1/4 teaspoon cayenne

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4 tablespoons grated Parmesan

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Nonstick cooking spray, for spraying the baking dish

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2 tablespoons panko breadcrumbs

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