Sunday, September 23, 2018

CHICKEN AND CABBAGE CASSEROLE







CHICKEN AND CABBAGE CASSEROLE

  This was delicious and rich-tasting with plenty of creamy sauce that is given a pleasing color by the addition of paprika.  If you like, you can spice this dish up with a little hot sauce or if you have spice chickens in your home, like me, serve the hot sauce on the side for those who do like it.  I loved the recipe as written! Have you ever noticed how a vegetable like cabbage can make a meal go further...especially in a casserole?  This will feed a hungry family and they will leave the table having enjoyed an elegant sufficiency!  Yum, I have to make this again!

2 lb head of cabbage (0.9 kg)
4 cups diced, cooked chicken (1 L)
1 red bell pepper, chopped finely
1 cup grated sharp Cheddar and (250 mL)
  Mozzarella cheeses, OR more
Cheese Sauce:
8 oz cream cheese (250 g)
2/3 cup whipping cream (150 mL)
3 tbsp butter (45 mL)
11/4 tsp salt (6 mL)
1 tsp paprika (5 mL)
1/4 tsp white pepper (1 mL)
2/3 cup grated sharp Cheddar cheese (150 mL)

Preheat the oven to 350°F (180°C).

In large pot cook cabbage leaves in boiling water until tender, about 7 minutes (cook 10 minutes for super soft in this casserole).  Remove cabbage to a colander.  Allow to cool and then chop the cabbage.  Place cabbage in large bowl.  Add chicken and red bell pepper.  Pour Cheese Sauce over all and stir well to combine.  Turn out into a 9 x 13-inch (23 x 33 cm) casserole dish.  Sprinkle the top with mixed Cheddar and Mozzarella cheeses (use a little more, if desired).  Bake 40 minutes or until hot and bubbly.

Cheese Sauce:  In skillet, over medium heat, place the cream cheese (broken into bits), whipping cream, butter, salt, paprika, white pepper.  Whisk every now and then until the sauce is beginning to come together.  Add Cheddar cheese.  Stir until the sauce is smooth and the cheese has melted.

Yield:  8 servings
1 serving
434.7 calories
31.9 g protein
30.3 g fat
2.4 g fiber
7.2 g net carbs 

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