Chicken Alfredo Cabbage Bake

Ingredients

• 4 cup green cabbage (Thinly sliced)
• 1 lb chicken breasts (Boneless, skinless, diced into small bite-sized pieces)
• 0.5 cup heavy cream (Whisk with cornstarch if using)
• 3 tbsp butter (Melted or cut into small pieces)
• 0.5 cup Parmesan cheese (Freshly grated)
• 2 tsp garlic (Minced)
• 2.5 tsp cornstarch (Optional; use for a thicker sauce)
• 1 tsp Italian seasoning
• 0.5 tsp garlic powder (Optional)
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Or to taste)
• 1 cup mozzarella cheese (Shredded)
• 0.25 cup Parmesan cheese (Extra, grated, for the topping)
• 0.25 cup cooked bacon (Chopped; optional)
• fresh parsley (Optional, for serving)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Lightly grease a 9-by-9-inch baking dish, or another similarly sized casserole dish.

2. 2

   Add the thinly sliced cabbage and small bite-sized pieces of diced chicken to the prepared baking dish, spreading them into an even layer.

3. 3

   If using cornstarch, whisk it into the heavy cream until completely smooth and lump-free. Pour the cream mixture evenly over the cabbage and chicken. If omitting the cornstarch, pour the heavy cream directly over them.

4. 4

   Add the butter, freshly grated Parmesan, minced garlic, Italian seasoning, optional garlic powder, salt, and black pepper to the baking dish.

5. 5

   Mix everything thoroughly in the dish until the cabbage and chicken are evenly coated with the cream, seasonings, and cheese.

6. 6

   Cover the baking dish tightly with aluminum foil. Bake for 30 minutes, allowing the trapped steam to soften the cabbage and cook the chicken.

7. 7

   Remove the foil and stir the casserole well so the sauce coats the cabbage and chicken evenly. Check the thickest pieces of chicken with an instant-read thermometer; they must reach 165°F (74°C). If the chicken is not fully cooked, cover the dish again and bake for another 5 to 10 minutes.

8. 8

   Sprinkle the shredded mozzarella, extra grated Parmesan, and optional chopped cooked bacon evenly over the casserole.

9. 9

   Return the dish to the oven uncovered. Bake for 10 to 15 minutes, until the cheese is melted, bubbling, and lightly golden.

10. 10

    For a more deeply browned topping, broil for 1 to 2 minutes, watching closely so the cheese does not burn.

11. 11

    Let the casserole rest for 5 minutes before serving; the sauce will thicken slightly as it stands. Sprinkle with fresh parsley if desired.

Notes

A 9-by-9-inch baking dish keeps the ingredients close together and helps the sauce remain creamy. Cabbage releases moisture as it cooks, so some liquid is normal; cornstarch and a 5-minute rest help thicken the sauce. The casserole can be assembled up to 24 hours ahead, covered, and refrigerated. If baking directly from the refrigerator, add a few extra minutes to the covered baking time. Freshly grated Parmesan melts more smoothly than shelf-stable grated Parmesan.

Nutrition per serving

• main
• casserole
• baked
• low-carb
• keto-friendly
• high-protein
• gluten-free
• chicken