Chicken Alfredo Cabbage Bake

Steps

1. 1

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)). 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.

   Start 30-minute timer
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) (74°C (165 °F)). If the chicken is not fully cooked, cover the dish again and bake for another 5 to 10 minutes.

   Start 10-minute timer
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.

   Start 15-minute timer
10. 10

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

    Start 2-minute timer
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.

    Start 5-minute timer