If you're looking for a delicious way to use up leftover chicken, you have found it! The recipe below unites cooked chicken with tender, cooked cabbage and three different cheeses to create a delicious, warming, comforting casserole.
While this casserole is flavorful as it is, it can also serve as an excellent base for other leftovers you want to use up, like roasted vegetables or even cooked rice. Stir in your leftovers with the mix of cabbage, cheeses and seasonings to create something new and even more delicious. The only limit is your imagination.
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Chicken and cabbage casserole
6
10 minutes
40 minutes
50 minutes
6 slices bacon
One 2-pound green cabbage, very thinly sliced
1 onion, thinly sliced
3 cloves garlic, minced
2 cups cooked chicken, shredded
1 cup cottage cheese
½ cup sour cream
1 cup cheddar cheese
1 teaspoon poultry seasoning
½ teaspoon black pepper
3 large eggs, beaten
½ cup Parmesan cheese
Preheat the oven to 375 F.
Cook the bacon in a deep skillet over medium-high heat until crisp. Remove the bacon slices, leaving behind the fat. Set the bacon aside to drain.
Add the cabbage and onion to the skillet with the bacon fat, and cook until soft and just slightly browned. Add the garlic and cook until fragrant, about 1 minute.
In a large bowl, combine the cabbage mixture, chicken, cottage cheese, sour cream, cheddar, poultry seasoning and black pepper. Chop the bacon and add to the mixture, stirring well to combine.
When the mixture is slightly cool to the touch, add the eggs and stir well to combine.
Spread the mixture in a greased 9-by-13-inch casserole dish. Top the dish with the Parmesan cheese, and bake 25 minutes, until bubbly and brown.