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Viral Cabbage Alfredo Chicken Casserole
Indulge in a creamy, comforting dish that takes classic flavors to a new level with this Viral Cabbage Alfredo Chicken Casserole!
Ingredients
- 1 medium head of cabbage, chopped
- 2 cups cooked chicken, shredded
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/2 cup breadcrumbs
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
Add the chopped cabbage and cook until it is wilted, about 5-7 minutes.
In a bowl, mix the heavy cream, Parmesan cheese, onion powder, garlic powder, salt, and pepper until well combined.
In a large casserole dish, combine the sautéed cabbage, shredded chicken, and cream mixture. Stir well to combine everything evenly.
Sprinkle the mozzarella cheese and breadcrumbs on top.
Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.
Remove from oven and let it cool for a few minutes before serving.
Kitchen Tools
- Large skillet
- Casserole dish
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
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Frequently Asked Questions
Yes! You can assemble the casserole and refrigerate it for up to 24 hours before baking.
Shredded turkey, tofu, or beans work well as substitutes.
Absolutely! Just omit the chicken and add more veggies or a meat substitute.
Cool it completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.
Yes, but it's best to thaw and drain it first to avoid excess moisture.