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Nutrition info

AmountPer 390 g serving
  • Calories360
  • Protein23 g
  • Fat13 g
  • Saturated fat7 g
  • Carbohydrates39 g
  • Fibre5 g
  • Sugars3 g
  • Cholesterol75 mg
  • Sodium430 mg
% Daily ValuePer 390 g serving
  • Potassium23
  • Calcium15
  • Iron20
  • Vitamin A15
  • Vitamin C70
  • Vitamin B634
  • Vitamin B1228
  • Folate58
  • Magnesium
  • Zinc19
Food prep tip

Creamy Cabbage, Chicken & Egg Noodle Casserole

  • Casseroles
  • Breast
Prepping15min
Cooking55min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 23 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

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.
Recipe noteThis recipe doubles and freezes well.