Creamy Cabbage, Chicken & Egg Noodle Casserole

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

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.