Recipe
Creamy Cabbage, Chicken & Egg Noodle Casserole
Prep Time: 15 min
Cook Time: 55 min
Serves: 4
A perfect autumn dish for when the nights are just starting to have a chill in the air, this comforting casserole uses cabbage, poppy seeds, and Dijon mustard to add a lightly tangy flavour to this dish. Torn rye bread goes perfectly as a topping for this recipe.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1/2 lb (0.3 kg)
boneless, skinless chicken breasts
2 cups (500 mL)
low-sodium chicken broth
1
potato, diced
2 cups (500 mL)
egg noodles, fine
2 tbsp (30 mL)
butter
1/2 cup (125 mL)
onions, diced
4 cups (1 L)
green cabbage, shredded
1 tsp (5 mL)
thyme, dried
1 tsp (5 mL)
paprika
1/4 tsp (1.25 mL)
salt
1/2 tsp (2.5 mL)
black pepper, freshly ground
1 tbsp (15 mL)
red wine vinegar
1 tsp (5 mL)
red wine vinegar
2 tsp (10 mL)
poppy seeds
1 tsp (5 mL)
Dijon mustard
1/2 cup (125 mL)
sour cream, light
2
slices rye
2
slices whole wheat bread
1/4 cup (60 mL)
parsley, fresh, minced
cooking oil spray
Instructions
1
Preheat oven to 350°F (175°C).
2
Cook potato in broth until almost tender. Add egg noodles during last 5 minutes of cooking. Drain and reserve broth.
3
Cut chicken into bite-sized pieces. Melt 1 Tbsp plus 1 tsp (20 mL) of butter in non-stick pan over medium high heat. Sauté chicken with diced onion until soft and lightly browned.
4
Add shredded cabbage, thyme, paprika, salt and black pepper. Sauté and stir until cabbage is wilted and beginning to brown.
5
Add vinegar scraping up brown bits and cook until liquid has evaporated.
6
Add cooked potatoes, egg noodles and reserved broth. Mix in poppy seeds, Dijon mustard and sour cream and stir to combine. Spray a 3 quart (3 L) oblong baking dish with vegetable oil cooking spray. Spread the casserole evenly in the dish.
7
Make fresh bread crumbs by ripping whole grain bread into very small pieces (i.e., smaller than dime size). Use clean hands to work remaining 1 Tbsp (15 mL) of butter into fresh bread crumbs and then toss in fresh parsley; sprinkle over casserole. Bake, uncovered, for 45 minutes or until bubbling and top is golden brown.