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Creamy Cabbage, Chicken & Egg Noodle Casserole

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.
Serves: 4
Prep Time: 15 min
Cook Time: 55 min


½ lb boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 potato, diced
2 cups egg noodles, fine
2 tbsp butter
½ cup onions, diced
4 cups green cabbage, shredded
1 tsp thyme, dried
1 tsp paprika
¼ tsp salt
½ tsp black pepper, freshly ground
1 tbsp red wine vinegar
1 tsp red wine vinegar
2 tsp poppy seeds
1 tsp Dijon mustard
½ cup sour cream, light
2 slices rye
2 slices whole wheat bread
¼ cup parsley, fresh, minced
cooking oil spray

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Helpful Tip

This recipe doubles and freezes well.

Nutrition Info

Per 390 g serving Amount
Protein23 g
Fat13 g
Saturated Fat7 g
Carbohydrate39 g
Fibre5 g
Sugar3 g
Cholesterol75 mg
Sodium430 mg
Per 390 g serving % Daily Value
Vitamin A15
Vitamin C70
Vitamin B634
Vitamin B1228