Chicken, White Bean and Kale Casserole

This hearty casserole is reminiscent of chicken and dumplings and is a satisfying meal when served alongside a simple green salad. Feel free to mix up the veggies, experiment with different beans, or omit the cheese topping for dairy-free eaters. You can make it in advance: simply transfer the chicken mixture to your baking dish, cover it, and refrigerate for up to 3 days. When ready to serve, stir in an additional ½ cup of chicken stock, cover, and reheat in a 350°F oven for 15 to 20 minutes until heated through. Then proceed with adding the cheese and broiling the casserole.


  • 2 tablespoons cold-pressed extra-virgin olive oil
  • 1 cup finely chopped carrot (2 medium carrots)
  • 1 cup finely chopped fennel (½ large fennel bulb)
  • ¾ cups finely chopped yellow onion (½ medium onion)
  • ½ cup finely chopped celery (2 celery stalks)
  • 2 teaspoons minced garlic (2 large cloves)
  • 2 cups chicken stock
  • 3 cups small-diced cooked chicken
  • 2 packed cups finely chopped kale, stems removed (1/2 bunch)
  • 2 cups cooked white beans
  • 1 teaspoon dried thyme
  • 2 teaspoons fine sea salt
  • ½ teaspoon freshly cracked black peppercorns
  • 1 teaspoon lemon zest (1 medium lemon)
  • 1 tablespoon fresh lemon juice (about ½ lemon)
  • ¾ cup finely shredded Parmigiano-Reggiano cheese (about 2 ounces)


  1. Preheat the broiler on high and position a rack about 11-inches from the broiler.
  2. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the carrot, fennel, onion, celery, and garlic. Cook, stirring frequently, until the vegetables soften and release some of their liquid, 7 to 10 minutes. Add the stock, chicken, kale, white beans, thyme, salt, and pepper. Simmer until the kale softens and some of the liquid is absorbed, about 5-8 minutes.
  3. Transfer the chicken mixture to a 9 x 12-inch baking dish. Sprinkle the Parmigiano-Reggiano evenly over the top. Place the dish in the oven and broil until the cheese is melted and golden brown, 4 to 5 minutes.