Creamy Chicken & Cabbage Casserole

Recipe by Chouny
READY IN: 1hr 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil cabbage in salted water for 5 minutes, drain and put aside.
  • Melt butter and oil in large skillet, brown chicken until golden.
  • Add onion and celery, continue cooking until vegetables are translucent, but not cooked through.
  • Add rice, chicken broth and wine, bring to a good simmer, cook until rice is tender, approx 15 minutes.
  • Prepare bechamel sauce as per indications on package, incorporate cream of chicken soup and milk, mix well, heat through.
  • Butter casserole, distribute half of cabbage in bottom of casserole, add chicken and rice preparation and put remaining cabbage on top.
  • Pour bechamel cream sauce over the casserole. Gently tap the casserole on the counter in order to spread out the sauce all the way to the bottom.
  • Cover with tin foil, cook for 30 minutes at 350°F.
  • Remove foil, scatter bread crumbs all over top and cook for another 10-15 minutes.
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