Kale and Artichoke Chicken Casserole

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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