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Kale and Artichoke Chicken Casserole
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 ½-inch pieces
  •  
  • Kosher salt and freshly ground black pepper
  • 1 small onion, finely chopped
  • 2 tablespoons all-purpose flour
  • ¾ cup 2 percent milk
  • 1 cup low-sodium chicken broth
  • 8 ounces frozen artichoke hearts, thawed and roughly chopped
  • ¼ teaspoon cayenne
  • 4 tablespoons grated Parmesan
  • Nonstick cooking spray, for spraying the baking dish
  • 2 tablespoons panko breadcrumbs
Steps
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