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Chicken Alfredo Cabbage Bake Recipe

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4 from 13 reviews

A comforting and creamy Chicken Alfredo Cabbage Bake combining tender chicken, sautéed cabbage, and rich Alfredo flavors in a cheesy casserole that’s simple to prepare and perfect for a wholesome family meal.

Ingredients

Main Ingredients

  • 4 cups green cabbage, thinly sliced
  • 1 lb chicken breasts, boneless, skinless, diced into small bite-sized pieces
  • 1/2 cup heavy cream
  • 3 tablespoons butter, melted or cut into small pieces
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 teaspoons garlic, minced
  • 2 to 3 teaspoons cornstarch (optional, for a thicker sauce)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder (optional)
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, extra grated
  • 1/4 cup cooked bacon, chopped (optional)
  • Fresh parsley (optional, for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×9-inch or similar sized baking dish to prevent sticking.
  2. Prepare Base: Add the thinly sliced cabbage and diced chicken pieces directly into the greased baking dish, spreading them out evenly.
  3. Mix Cream and Cornstarch: If using cornstarch for a thicker sauce, whisk it smoothly into the heavy cream, then pour this mixture over the cabbage and chicken. If not using cornstarch, simply pour the heavy cream evenly over the ingredients.
  4. Add Flavorings: Add melted butter, freshly grated Parmesan cheese, minced garlic, Italian seasoning, optional garlic powder, salt, and black pepper to the dish.
  5. Combine Ingredients: Thoroughly mix everything together in the baking dish to ensure that the cabbage and chicken are evenly coated with the creamy seasoned mixture.
  6. Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes, allowing the flavors to meld and the chicken to start cooking through.
  7. Check and Stir: Remove the foil; stir the mixture well. Verify that the chicken has cooked through by checking for an internal temperature of 165°F (74°C). If the chicken is not fully cooked, cover again and continue baking for another 5 to 10 minutes as needed.
  8. Add Cheese and Bacon Topping: Evenly sprinkle shredded mozzarella, extra grated Parmesan, and chopped cooked bacon over the top of the casserole.
  9. Bake Uncovered: Return the dish to the oven uncovered, baking for 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
  10. Optional Broil: For a more golden cheese topping, broil the casserole for 1 to 2 minutes, watching carefully to avoid burning.
  11. Rest and Serve: Let the casserole rest for about 5 minutes before serving. Garnish with fresh parsley if desired for a fresh herbal note.

Notes

  • Using cornstarch in the heavy cream mixture will help thicken the sauce and give the bake a creamier texture.
  • Ensure chicken pieces are cut small so they cook evenly and fully within the baking time.
  • If you prefer a lower fat option, substitute half-and-half for heavy cream but expect a slightly thinner sauce.
  • Cooked bacon is optional but adds a nice smoky flavor and crunchy texture contrast to the creamy bake.
  • Resting the casserole before serving helps the dish set slightly, making it easier to serve and enhancing flavor melding.
  • This casserole can be prepared ahead and refrigerated before baking; just increase baking time slightly if baking from cold.

Find it online: https://cookedbysarah.com/chicken-alfredo-cabbage-bake-recipe/