Chicken-Cabbage Casserole Recipe

Name: Chicken-Cabbage Casserole
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 c. flour; 2 tsp. salt; 1/4 tsp. pepper; 1 broiler-fryer (2 1/2 to 3 lb.), cut up; 1/4 c. oil; 1 small onion, sliced; 1/4 tsp. caraway seed; 1 c. milk; 1 c. chicken bouillon; 1/2 head cabbage, shredded (about 6 c.)

Servings: persons

1/2 c. flour
2 tsp. salt
1/4 tsp. pepper
1 broiler-fryer (2 1/2 to 3 lb.), cut up
1/4 c. oil
1 small onion, sliced
1/4 tsp. caraway seed
1 c. milk
1 c. chicken bouillon
1/2 head cabbage, shredded (about 6 c.)

1
Mix flour, salt and pepper; coat chicken (reserve flour mixture).
2
In large skillet, heat oil over medium high heat; brown chicken on both sides.
3
Remove.
4
Saute onion in fat until golden brown and tender, then stir in caraway seed and reserved flour mixture until smooth.
5
Gradually stir in milk and bouillon; cook and stir until thickened.
6
Spread cabbage in a 13 x 9 x 2-inch baking dish.
7
Pour sauce over; top with chicken.
8
Cover and bake in a 375u00b0 oven for 45 to 60 minutes, or until cabbage is tender. Serves 6.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. flour, 2 tsp. salt, 1/4 tsp. pepper, 1 broiler-fryer (2 1/2 to 3 lb.), cut up, and more.

Yes, Chicken-Cabbage Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Cabbage Casserole

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