Creamy Chicken Cabbage Casserole


4 chicken breasts or miscut chicken pieces, skin removed

1/2 head of cabbage, chopped

1 can of mushroom  or chicken soup

1/2 cup mushrooms, sliced approx. 10 mushrooms

1 stalk celery, sliced

2 carrots, chopped

2 cloves garlic, chopped finely

1 onion, slice and chopped

1 cup spinach, fresh chopped ( or frozen )

1 tsp worchestershire sauce

Fresh chopped herbs if you have them, or dried

2 tbsp chopped parsley

1 tsp rosemary

1/2 tsp black pepper

1 tbsp thyme

1 tbsp chicken broth ( soup mix )

1/4 cup milk

2 tbsp virgin oil

1/4 cup of white wine

1/2 cup panko bread crumbs ( or other )

1/2 cup parmesan cheese


Slice the cabbage in half, and slice and chop 1/2 of the head removing the core.  Add a small amount of water to a pot and steam the cabbage until tender, drain and set aside.  In a mixing bowl add the soup, milk, wine, 1/2 cup of the parmesan cheese, chicken stock, add all the spices and herbs.

Chop the rest of the vegetables and set aside.  In a skillet add the virgin oil and brown the skinless chicken.  Remove the chicken and add the vegetables  ( not the spinach) and saute for a few minutes until translucent.  Use a large casserole dish and on the bottom put a layer of cabbage, add the other vegetables, fresh chopped spinach, then place the chicken on top.  Pour the soup mixture on top covering all of the chicken.

Now add the bread crumbs and top with parmesan cheese.  In a preheated 350 degree oven, cover the dish with tinfoil or lid and place the casserole dish on the rack.  Cook for  45 minutes, removing cover 1/2 way through, and cook until the top of the casserole is a golden brown.

Serve with rice of your choice and garnish with fresh herbs. ( a country chicken rice used for this recipe )

Serves 4


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