CHICKEN AND CABBAGE CASSEROLE

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

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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.