Chicken Cabbage Casserole

5 from 4 votes

This chicken and cabbage casserole is a delicious, protein-packed meal that's easy to make in bulk and reheat for a simple dinner throughout the week.

Prep Time35

Cook Time50

Course: Main Course

Cuisine: American

Servings: servings

Calories: 652kcal

Author: Adina

Equipment

1 Large bowl
1 Large pan
1 large pan with lid
Baking dish about 12x8 inches (31x21 cm)

Ingredients

Chicken:

1 lb boneless skinless chicken thighs Notes 1, 2
2 tablespoons olive oil
1 teaspoon fine sea salt
½ teaspoon ground black pepper
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon sweet smoked paprika
½ teaspoon cumin
¼ teaspoon red pepper flakes
2 garlic cloves grated
1 tablespoon olive oil for cooking the chicken

Cabbage:

2 lbs white or green cabbage
1 red bell pepper
1 medium onion
2 tablespoons butter
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 tablespoon all-purpose flour
½ cup chicken stock
½ cup heavy cream
3.5 oz feta
3.5 oz grated cheese Note 3

US - EU

Instructions

Marinate the chicken:

Cut the chicken thighs into bite-sized pieces and place them in a bowl. Add the oil, spices, and grated garlic, then mix well. Cover with plastic wrap and let the chicken marinate for 30 minutes at room temperature or 2–3 hours in the fridge. If refrigerated, take it out 30 minutes before cooking.
1 lb boneless skinless chicken thighs + 2 tablespoons olive oil + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + 1 teaspoon oregano + 1 teaspoon garlic powder + ½ teaspoon sweet smoked paprika + ½ teaspoon cumin + ¼ teaspoon red pepper flakes + 2 garlic cloves grated

Cabbage:

Chop the cabbage, dice the bell pepper, and finely dice the onion.
2 lbs white or green cabbage + 1 red bell pepper + 1 medium onion
Sauté: Melt the butter in a pan and sauté the onions for about 2 minutes, until translucent. Add the cabbage and bell pepper, cooking for 5-6 minutes while stirring occasionally until some pieces at the bottom begin to turn golden.
2 tablespoons butter
Cook: Add salt and pepper, mix again, cover the pan, and cook on medium-low heat for 7-8 minutes until the cabbage softens. Adjust the seasoning with more salt and pepper if needed.
½ teaspoon fine sea salt + ¼ teaspoon ground black pepper

Cook chicken and make the sauce:

Preheat the oven to 400°F/ 200°C.
Cook chicken: Meanwhile, heat 1 tablespoon oil in another pan. Cook the chicken until golden on all sides (4-5 minutes).
1 tablespoon olive oil
Make sauce: Add the flour and stir for 1 minute. Gradually pour in the stock, whisking constantly to prevent clumps. Stir in the heavy cream, bring to a boil, and let it simmer for 1 minute or until the mixture thickens slightly. Crumble the feta into the pan and stir to help it melt slightly.
1 tablespoon all-purpose flour + ½ cup chicken stock + ½ cup heavy cream + 3.5 oz feta

Assemble the casserole:

Mix: Pour the chicken sauce over the cabbage in the larger pan, stir to combine, and adjust the seasoning with salt and pepper.
Bake: Transfer the mixture to a baking dish, top with grated cheese, and bake for 20-25 minutes until the cheese is golden brown and bubbly. Let it rest for 5-10 minutes before serving.
3.5 oz grated cheese

Notes

Chicken: I prefer using boneless, skinless chicken thighs for this casserole, but chicken breasts work too. They might be a little drier, but with the tender cabbage and saucy bake, it won’t make much of a difference.
Shortcut: Use leftover or rotisserie chicken to skip marinating and browning - just chop or shred it, add it to the hot pan with the spices, then proceed with the flour, stock, and cream sauce.
Cheese: You can use Cheddar, Gouda, or any other good-melting, tasty cheese you like.

Nutrition