Chicken and Cabbage Casserole
Savor the comforting flavors of this Chicken and Cabbage Casserole, a hearty dish that transforms simple ingredients into a deeply satisfying meal. Tender, seasoned chicken is paired with sautéed cabbage, onion, and garlic, then bathed in a luscious homemade cream sauce for a rich and flavorful base. Layered with sharp cheddar cheese and a golden breadcrumb topping, this casserole bakes to perfection, delivering a crispy, bubbly crust that contrasts beautifully with its creamy interior. Ready in just over an hour, this easy-to-follow recipe is perfect for weeknight dinners or meal prepping, serving up to six hearty portions. Packed with wholesome ingredients, this baked casserole is a comforting, family-friendly dish that's sure to become a weeknight favorite.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 medium head Cabbage
- 1 medium Onion
- 2 pieces Garlic cloves
- 3 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 cups Shredded cheddar cheese
- 1.5 cups Breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Season the chicken breasts with 0.5 teaspoon of salt, 0.5 teaspoon of black pepper, and the paprika. Heat the olive oil in a skillet over medium heat and cook the chicken for 6-8 minutes on each side until golden brown. Remove from the pan and let it rest for a few minutes before shredding into bite-sized pieces.
While the chicken is cooking, remove the outer leaves of the cabbage, cut it into quarters, and thinly slice into shreds. Thinly slice the onion and mince the garlic.
In the same skillet, melt 1 tablespoon of butter over medium heat. Add the cabbage and onion and sauté for 5-7 minutes until softened. Add the garlic and cook for an additional 1 minute. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Transfer the mixture to the prepared baking dish.
Using the same skillet, melt the remaining 2 tablespoons of butter and whisk in the flour until smooth. Gradually add the chicken broth, whisking constantly to avoid lumps. Cook for 2-3 minutes until slightly thickened.
Reduce the heat to low and stir in the heavy cream. Season the sauce with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Continue stirring until the mixture is thick and creamy, about 2 minutes.
Add the shredded chicken to the cabbage mixture in the baking dish. Pour the creamy sauce evenly over the top and gently mix everything together.
Sprinkle the shredded cheddar cheese over the casserole, followed by the breadcrumbs.
Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly.
Let the casserole rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.7 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 512 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
