3 Reviews

This was good, but not fantastic. It seemed like it was lacking a little flavor - maybe needed more herbs and spices. Also, even with the recommendation below to add the rice early, the rice was still undercooked. I cooked it the full length, if not a little longer. As for the bread crumbs, I used spray butter, but next time I might actually toss it in melted butter to coat more, because it was very powdery - didn't even use the full amount called for. So yea...good, but probably not going to do this one again.

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wbishop26 March 31, 2011

Delicious recipe!! I used White Vermouth for the wine. My cabbage weight was 3 lbs. and my chicken came to 2 lb,12oz. I sauted the rice along with the celery and onions. I think it adds even more flavor and also assures that the rice gets tender.With the seasonings I added fresh ground nutmeg. For us a must with cabbage. It filled a 10x15 casserole and made 15 Ladies very happy. :-) Thanks for a great new casserole.

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Koechin (Chef) April 09, 2009

Our whole family loved this recipe! That includes a 3 and picky eater 6 year old. I made several adjustments based on what I had on hand: -no white wine -doubled rice -less butter/oil -1/2'd chicken -added can of white beans -no cr. of chicken soup - I didn't want to add since I was making my own white sauce. I added 2 cups no-fat plain yogurt and more milk for the white sauce. -added some parm. cheese with the bread crumbs on top. I made up and then cooked in a 325 oven for a couple hours while we were out in the snow. A wonderful winter meal to come inside to enjoy! The only down side to this is it is not an attractive-looking dish. I wish I could think of an ingrediant to add some color. This recipe is a keeper. You could easily make vegetarian by adding all beans and no chicken. A tasty and healthy meal for a family.

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Sally Mom2Two December 21, 2008
Creamy Chicken & Cabbage Casserole