Wednesday, May 29, 2013

Apple and Cabbage Baked Chicken Casserole

I love one-dish-wonders. It's less clean-up and doesn't require a lot of work.

I meant to take an after photo, but I got so caught up in eating it, that, well, I didn't.  So, you can have the before photos.

I first came across this recipe on The Healthy Foodie. It was such a hit with my family that my husband demanded we make it a regular feature.  I do mine a bit different, so here are my directions, but I assure you, THF deserves all the credit.

1 head of cabbage
2-3 apples
1 onion

1/2 unsweetened apple juice,
1-2 teaspoons mustard
2 TBSP apple cider vinegar.

Seasonings (I used salt, a Cajun blend, and garlic powder).
1/2 unsweetened apple juice,
1-2 teaspoons mustard
2 TBSP apple cider vinegar.
Sausage (I used several links of green onion deer/pork blend)

2-4 chicken breasts


1. Use a mandolin to thinly slice apples and onions. You could do this with a knife but it is more uniform and quicker with the handy gadget! Thinly slice cabbage as well. I did this with a knife.  Slice up the sausage as well. (I added in the sausage because I needed more meat to feed my family, and I couldn't fit any more chicken into the dish.)

2. Put 1/2 of the cabbage into a large casserole dish (8x10 or bigger). Season with salt and cajun seasoning. Add in all the sausage. Layer in 1/2 onions and 1/2 of the apples. Layer in the remaining cabbage (pause to season again here), onions, and apples.

3. In a small bowl, mix together apple juice, mustard, and apple cider vinegar & pour over the top of the apples/onion/cabbage.

4. Season both sides of the chicken breasts with salt, a bit of Cajun seasoning, and a generous amount of garlic powder. Place on top of the last layer of apples. Cover with foil and bake for about an hour!

Note: You could change this up and use chicken or veggie broth! I sometimes throw in minced garlic as well.

1 comment:

Shannon Letting said...

Hi Mandy:) What is the form of measurement for the apple juice? i.e. cup or teaspoon??