Best Chicken And Cabbage Casserole Recipes

Chicken and Cabbage Casserole image

Provided by pink cook

Categories Poultry

Time 1h20m

Yield 2 pieces per serving, 4 serving(s)

Number Of Ingredients 13

1/4 cup canola oil
1/2 cup all-purpose flour
1 tablespoon seasoning salt (I use McCormick with garlic)
8 skinless chicken drumsticks (or use 4 drumsticks and 4 thighs)
1 medium onion, chopped
4 tablespoons green bell peppers, chopped
4 tablespoons carrots, chopped
1/4 cup ketchup
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried oregano, crushed
1/2 teaspoon salt
4 cups cabbage, shredded
1/2 cup mozzarella cheese, shredded

Steps:

Heat oil in a large skillet over medium-high heat.
Mix flour and seasoned salt in a zip lock plastic bag.
Add chicken drumsticks, two at a time into the bag. Lock and shake bag to coat chicken well.
Add coated chicken to skillet. Cook, turning occasionally until browned.
Place chicken in a medium baking dish prepared with oil spray and heat oven to 350ºF.
Add chopped onion, green bell pepper and carrot to skillet. Cook until cripsy tender for about 5 minutes.
Mix ketchup with undrained tomatoes, oregano, and salt. Bring to a boil.
Add cabbage with vegetables and tomato sauce and mix well. Spoon over chicken.
Cover dish with foil. Bake until chicken is cooked through for about 45 minutes and the cabbage is tender but not overcooked.
Remove foil; sprinkle mozzarella over chicken. Bake until cheese is melted, about 5 more minutes.
NOTE: I made this recipe again, adding 4 tablespoons of chopped green peppers and carrots (instead of 2 tablespoons). Reduced the salt to 1/2 teaspoon and Mozzarella cheese to 1/2 cup. Thanks to the reviewers for their good suggestions.

Creamy Chicken & Cabbage Casserole image

Provided by Chouny

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 16

1 cabbage (shredded)
1 onion (chopped)
1 celery rib (chopped)
4 chicken breasts (diced)
1 tablespoon butter
1 tablespoon olive oil
1/2 cup rice
1 cup chicken broth
1/4 cup white wine
1 1/4 cups bechamel sauce (envelope mix, or your own)
1 (8 ounce) can Campbell's Cream of Chicken Soup
1/4 cup milk
1/2 teaspoon thyme
salt
pepper
1 cup buttered bread crumb

Steps:

Boil cabbage in salted water for 5 minutes, drain and put aside.
Melt butter and oil in large skillet, brown chicken until golden.
Add onion and celery, continue cooking until vegetables are translucent, but not cooked through.
Add rice, chicken broth and wine, bring to a good simmer, cook until rice is tender, approx 15 minutes.
Prepare bechamel sauce as per indications on package, incorporate cream of chicken soup and milk, mix well, heat through.
Butter casserole, distribute half of cabbage in bottom of casserole, add chicken and rice preparation and put remaining cabbage on top.
Pour bechamel cream sauce over the casserole. Gently tap the casserole on the counter in order to spread out the sauce all the way to the bottom.
Cover with tin foil, cook for 30 minutes at 350°F.
Remove foil, scatter bread crumbs all over top and cook for another 10-15 minutes.