Chicken and Kale Casserole Recipe
This chicken and kale casserole recipe is a great easy dinner you that is hearty, creamy, and the whole family will love it! Made with lean chicken breast, vegetables, and a creamy sauce, baked until hot and bubbling.
Most casseroles call for canned soup, but I use an easy and flavorful pantry substitution which adds to much taste to each bite. I love serving this easy dinner casserole with a fancy chopped salad and some 10-minute air fryer garlic bread.
This chicken and kale casserole is a delicious dinner that couldn’t be easier to make – especially if you have leftover or cooked chicken on hand! Sauté vegetables, add coconut milk, add cooked chicken and rice, herbs and spices, and bake.
Most casserole recipes call for canned cream of mushroom or creamy of celery soup – but I add vegetables, coconut milk, and broth instead as a better substitute. And the flavor is just as good!
This is one recipe that is going in our monthly dinner rotation for sure – it’s easy to make, and mostly hands-off so the oven does all of the work.
This Chicken And Kale Casserole Recipe Is
- Creamy
- Hearty
- Satisfying
- Made Without Canned Soups
- Loaded with Vegetables
- Easy to Make!
Easy Chicken Dinner Recipe Ideas
I love finding new (& delicious!) ways to cook chicken, like this fantastic casserole with kale. Chicken is an inexpensive protein, is great for easy lunches and dinners, and is so versatile – you can cook it so many different ways! This recipe bakes in the oven, until hot, bubbling, and delicious.
Lean chicken is great to add to lunch salads, soups, or pasta dinners. And easy to bake, grill, or broil. Brose all our trending chicken recipes here to discover your next family favorite!
What’s In This Low Sodium Casserole Recipe?
- Organic chicken – getting organic meat without added preservatives is key.
- Extra Virgin Olive Oil: I like to use a fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive so I keep a few liters stocked up in my pantry.
- Onion
- Garlic
- Celery
- Mushrooms
- Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. Make sure you get a no-salt-added variety like this one!
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish rich and creamy without any dairy.
- Short Grain Brown Rice – I love the texture of short grain rice in this casserole! It absorbs the broth, making each bite totally delicious.
- Parsley
- Lemon
- Sea Salt & Black Pepper
What Equipment Do I Need?
You can use a classic casserole dish (13×9 works great), or a Dutch oven. I used a a casserole dish which has a ceramic lid which traps the heat in the casserole to cook it.
How Do I Make This Easy Chicken Casserole with Rice and Kale?
- Cook rice according to package instructions. For my brown rice, I added 2 cups rice and four cups water, to a pot, and simmered for 40 minutes over low heat, stirring occasionally. Fluff with fork when the rice has absorbed all the water and is tender.
- To a large mixing bowl, add the cooked rice, cooked chicken, mushrooms, chopped kale, thyme, coconut milk, salt, and pepper. Stir well.
- Pre-heat the oven to 375 degrees Fahrenheit. Transfer the rice and chicken mixture to a casserole dish and add the cubed uncooked chicken into the rice mixture. Cover the dish with tin foil.
- Bake for 45 minutes, until hot and bubbling.
- Before serving top with fresh parsley and stir in the fresh lemon juice. Enjoy!
Dietary Modifications
- This recipe is dairy free and contains no dairy ingredients.
- To make this recipe gluten free, ensure all your ingredients are certified gluten free (like the spices, chicken, coconut milk, and rice).
More Easy Chicken Recipes You’ll Love
Dutch Oven Chicken and Dumplings
Crispy Italian Chicken Cutlets
Low Sodium Chicken Tortilla Soup Recipe
Chicken Pasta with Vodka Sauce Recipe
Chicken Noodle Soup with Potatoes
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Chicken And Kale Casserole
Equipment
- 13 x 9 inch casserole dish
- Mixing Bowl
Ingredients
- 2 cups rice
- 4 cups water
- 2 cups cooked chicken
- 3 cloves garlic
- 1 bunch kale about 3 cups chopped, stems removed
- 1 13.5 ounce can unsweetened coconut milk
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lemons juiced
Instructions
- Cook rice according to package instructions. For my brown rice, I added 2 cups rice and four cups water, to a pot, and simmered for 40 minutes over low heat, stirring occasionally. Fluff with fork when the rice has absorbed all the water and is tender.
- If chicken isn't already cooked – boil chicken for 20-30 minutes until it reaches an internal temperature of 165 degrees Fahrenheit. Cook, and shred with a fork.
- To a large mixing bowl, add the cooked rice, cooked chicken, mushrooms, chopped kale, thyme, coconut milk, salt, and pepper. Stir well.
- Pre-heat the oven to 375 degrees Fahrenheit. Transfer the rice and chicken mixture to a casserole dish and add the cubed uncooked chicken into the rice mixture. Cover the dish with tin foil.
- Bake for 45 minutes, until hot and bubbling.
- Before serving top with fresh parsley and stir in the fresh lemon juice. Enjoy!
Nutrition
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A great combination of food I love and easy to make