Description
Ina Garten’s chicken casserole brings comfort and elegance to dinner tables across America. Creamy, herb-infused chicken nestled with tender vegetables creates a hearty meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 2 bunches kale, tough centre stems removed, chopped into 5 cm (2 inches) pieces
- 450 grams (1 pound) boneless, skinless chicken breasts, cut into 1.25 cm (0.5 inches) pieces
- 225 grams frozen artichoke hearts, thawed and roughly chopped
Dairy and Thickening Ingredients:
- 180 milliliters (6 fluid ounces) 2% milk
- 4 tablespoons grated Parmesan
- 2 tablespoons plain flour
Seasoning and Additional Ingredients:
- 2 to 3 tablespoons extra-virgin olive oil
- 240 milliliters (8 fluid ounces) low-sodium chicken stock
- 1 small onion, finely chopped
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons panko breadcrumbs
- Nonstick cooking spray, for greasing the baking dish
Instructions
- Prepare a large pot of water and bring to a rolling boil. Submerge the kale and cook until it becomes tender, approximately 2 minutes. Carefully drain the kale, gently pressing out excess liquid, then thoroughly pat dry with paper towels.
- Select a large non-stick skillet and warm of olive oil over medium-high heat. Season the chicken pieces with salt and freshly ground black pepper. Carefully place the seasoned chicken into the heated pan, allowing it to develop golden edges while cooking. Stir occasionally, ensuring even cooking for roughly 4 minutes. Transfer the partially cooked chicken to a separate bowl using a slotted spoon.
- Reduce the skillet’s temperature to medium. If the pan appears dry, drizzle an additional tablespoon (15 milliliters) of olive oil. Introduce finely chopped onions and sauté until they become translucent and soft, approximately 4 minutes. Dust the onions with flour, stirring consistently for 1 minute to prevent burning.
- Gradually pour the milk into the skillet, whisking continuously to prevent lumps from forming. Incorporate chicken stock and elevate the heat to medium-high. Allow the mixture to simmer, stirring periodically until it slightly thickens, about 2 minutes.
- Fold the cooked kale, chopped artichokes, and a pinch of cayenne pepper into the creamy sauce. Return the partially cooked chicken and its accumulated juices to the skillet. Gently stir to combine and continue cooking for 4 minutes, ensuring the chicken reaches complete doneness and all ingredients are thoroughly heated.
- Sprinkle of Parmesan cheese into the mixture, stirring to incorporate the rich, nutty flavor.
- Activate the broiler to high temperature. Coat an 8-inch (20 centimeters) broiler-safe baking dish with non-stick cooking spray. Carefully transfer the chicken and vegetable mixture into the prepared dish.
- Generously scatter panko breadcrumbs across the surface, then dust with the remaining of Parmesan cheese.
- Position the baking dish approximately 3 inches (7.5 centimeters) from the broiler’s heat source. Broil for 3 minutes, watching carefully to achieve golden-brown spots without burning.
Notes
- Prevent chicken dryness by cooking it just until golden, allowing the sauce to finish the cooking process while maintaining tenderness.
- Eliminate excess moisture by thoroughly drying kale after cooking to keep the casserole’s consistency perfect.
- Elevate flavor with fresh, low-sodium chicken stock instead of bland water or processed bouillon cubes.
- Customize heat levels by adjusting cayenne pepper to match your personal spice tolerance.
- Create a mouthwatering golden crust by broiling the final dish for a few minutes, adding depth and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 388
- Sugar: 1.5g
- Sodium: 948mg
- Fat: 32g
- Saturated Fat: 7.6g
- Unsaturated Fat: 8.2g
- Trans Fat: 0.2g
- Fiber: 2.1g
- Protein: 15g
- Cholesterol: 55mg