Alright, alright, let’s talk about this here chicken and cabbage casserole thing. You know, the kind of dish that fills your belly good and proper, ain’t nothin’ fancy, just good eatin’.
First off, you gotta get yourself some chicken. Now, I ain’t picky. You can use them breast pieces, the leg parts, heck, even that leftover rotisserie chicken from the store works just fine. Just chop it up, you know, bite-sized pieces, so folks ain’t gotta wrestle with it at the dinner table.
Then comes the cabbage. I like the green kind, the one that’s nice and firm. Cut it up too, not too big, not too small, just right. You can shred it if you want, but I just chop it, works just as good, and saves a bit of time.
- Important stuff for the casserole, listen up now:
- Chicken, chopped up good.
- Cabbage, also chopped.
- Some kinda soup, cream of somethin’ usually works best.
- Maybe some rice, if you’re feelin’ fancy.
- Spices, you know, salt, pepper, whatever you like.
Now, for the creamy stuff. Most folks use them canned soups, the cream of mushroom or cream of chicken. They work just fine, and they’re easy. But if you’re feelin’ ambitious, you can make your own sauce. Just some milk, flour, and butter, cooked up till it’s thick. Add in some spices, you know, salt, pepper, maybe a little garlic powder if you got it.
Okay, so you got your chicken, your cabbage, and your creamy stuff. Time to put it all together. Get yourself a big ol’ dish, grease it up a little so nothin’ sticks. Put some of the creamy stuff on the bottom, then layer in the chicken and cabbage. Keep goin’ till you use it all up, then pour the rest of the creamy stuff on top. Make sure everything is covered, so it all cooks nice and even.
Now, you can add some rice to this casserole if you want. Cooked rice, mind you, not raw. Just mix it in with the chicken and cabbage, it makes it a bit more filling, you know? Sometimes I throw in some other veggies too, like carrots or celery, if I got ‘em laying around. Waste not, want not, that’s what I always say.
Bakin’ time! Preheat your oven, about 375 degrees usually does the trick. Stick the casserole in there and let it bake for about 45 minutes, maybe an hour, till it’s bubbly and the chicken is cooked through. You can poke it with a fork to make sure. If the fork goes in easy, it’s done.
And that’s it! Chicken and cabbage casserole, simple as that. It’s good for a weeknight supper, when you don’t wanna spend all day in the kitchen. It’s perfect for an easy weeknight and busy weeknights. And let me tell ya, it feeds a crowd! It’s nothin’ fancy, just plain good food. It’s what we call comfort food, the kind that warms you up from the inside out. Perfect for a quick weeknight meals or an easy lunch.
Now, some folks like to add cheese on top, during the last few minutes of bakin’. Cheddar, Monterey Jack, whatever you got on hand. It makes it extra gooey and delicious. But me, I like it just fine the way it is. Simple and good.
So there you have it. My way of makin’ chicken and cabbage casserole. It really is an ultimate chicken casserole. Give it a try, you might just like it. And if you don’t, well, more for me, I reckon.
One more thing, don’t be afraid to experiment. That’s the beauty of casserole, you can throw in just about anything you want. Got some leftover sausage? Toss it in. A few extra potatoes? Why not? It’s all about makin’ do with what you got, and makin’ it taste good. That’s the real secret to good cookin’, you know?
Tags: Casserole, Chicken Recipe, Cabbage Recipe, Easy Dinner, Weeknight Meal, Comfort Food, Home Cooking
