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Old 04-04-2006, 02:35 PM   #1
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Cheesy chicken bacon cabbage casserole

Not for those who skimp on fat!
This has been a favorite recipe of mine since Induction. Talk about satisfying!! I just made one to last me a while.

Grease a large 9 x 13 inch Pyrex dish w/ butter
Cut up a large head of cabbage and boil in a large pot, seasoned with onions and bell peppers, salt and coarse ground black pepper
Once tender, drain cabbage and place in greased casserole dish

Add 1/2 container of sour cream, 8oz of diced or shredded cheddar, bacon bits (you decide how much), and a container of Butterball grilled diced chicken breast (found near the lunchmeat section in the store) or just grill up some chicken breasts and dice them. Mix well. Add enough heavy cream to make it 'juicy' enough (not dry). Sprinkle the top with paprika then add 4 more oz of shredded cheese and spread on top. Bake on 450 till golden brown and bubbly.

It is DELISH! I always measure my portions, and eat 1 cup at a time for either breakfast or lunch.
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Old 04-04-2006, 02:41 PM   #2
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I love cabbage. This sounds yummy. Thanks.
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Old 04-04-2006, 03:29 PM   #3
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Oh DANG that made my mouth water! Thanks Allie!

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Old 04-04-2006, 07:55 PM   #4
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This sounds great but I'm not sure I could control portions! I would definitely eat too much!
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Old 04-04-2006, 09:41 PM   #5
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Ummm, sounds yummy!! Thanks for the recipe.
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Old 04-04-2006, 10:14 PM   #6
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This sounds wonderful and easy! Thanks!
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Old 04-05-2006, 04:56 AM   #7
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This sounds delicious and different. I don't think I've ever combined chicken and cabbage before, but I like the idea. I do have a few questions about your recipe though. I realize that this is the sort of recipe where amounts don't need to be precise, but I'm trying to figure out how to write up the recipe to try later and to enter it into MasterCook.

1. How many pieces of bacon do you use?
2. How much onion and bell pepper do you use and did you sauté it first?
3. What size container of sour cream are you using half of - 8, 16, 24 ounce?
4. How much chicken comes in the package you're using?
5. How many servings do you get?
6. About how long do you bake yours?
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Old 04-05-2006, 05:04 AM   #8
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This sounds soo yummy, Alllie. I saved it to my computer recipes, can't wait to try it
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Old 04-05-2006, 05:07 AM   #9
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I just wanted to add that I've already got some tweaks in mind. I would fry the bacon in a large skillet, set the bacon aside and reserve a couple tablespoons of the bacon grease in the pan. Then, I'd sauté the cabbage, onions and bell pepper together in the grease until tender instead of boiling the cabbage.
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Old 04-05-2006, 05:18 AM   #10
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Quote:
Originally Posted by LindaSue
I just wanted to add that I've already got some tweaks in mind. I would fry the bacon in a large skillet, set the bacon aside and reserve a couple tablespoons of the bacon grease in the pan. Then, I'd sauté the cabbage, onions and bell pepper together in the grease until tender instead of boiling the cabbage.
Yum! I'm going to buy these ingredients to try for dinner tonight. Not sure my little guy will like it but more for me
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Old 04-05-2006, 06:02 AM   #11
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I keep coming back to this recipe! I think I will be making it soon! I'll have to make it when everyone is home to eat it so I don't eat too much!
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Old 04-05-2006, 07:38 AM   #12
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Okay - don't make fun - because I've never been much of a cook! So - what does cabbage taste like - can anyone describe it for me? I like sauerkraut - so I know I can eat it like that - but I've never liked cole slaw.
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Old 04-05-2006, 09:02 AM   #13
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Quote:
Originally Posted by Becca917
Okay - don't make fun - because I've never been much of a cook! So - what does cabbage taste like - can anyone describe it for me? I like sauerkraut - so I know I can eat it like that - but I've never liked cole slaw.
Cooked cabbage is much different than cole slaw. Try it in a saucepan, saute some in bacon grease or butter, see if you like it. It's pretty cheap to try. I love it!
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Old 04-05-2006, 03:50 PM   #14
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This is really good. Made it tonight. Bonus, my 12 yr old didn't hate it
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Old 04-05-2006, 05:40 PM   #15
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Quote:
Originally Posted by AllieCat0817
Not for those who skimp on fat!
This has been a favorite recipe of mine since Induction. Talk about satisfying!! I just made one to last me a while.

Grease a large 9 x 13 inch Pyrex dish w/ butter
Cut up a large head of cabbage and boil in a large pot, seasoned with onions and bell peppers, salt and coarse ground black pepper
Once tender, drain cabbage and place in greased casserole dish

Add 1/2 container of sour cream, 8oz of diced or shredded cheddar, bacon bits (you decide how much), and a container of Butterball grilled diced chicken breast (found near the lunchmeat section in the store) or just grill up some chicken breasts and dice them. Mix well. Add enough heavy cream to make it 'juicy' enough (not dry). Sprinkle the top with paprika then add 4 more oz of shredded cheese and spread on top. Bake on 450 till golden brown and bubbly.

It is DELISH! I always measure my portions, and eat 1 cup at a time for either breakfast or lunch.
I can't wait to try this recipe!! I didn't have any cooked chicken, so you have inspired me to make turkey roll ups. They are in the oven now. Thank you so much for this recipe. I'm going to make this one as soon I go shopping.
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Old 04-07-2006, 04:16 AM   #16
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Bump. Still waiting for reply from AllieCat0817
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Old 04-07-2006, 04:57 AM   #17
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I don'tknow how much AC used, but I'll give you what I used, LindaSue, see if you can come up with carb counts from this very tasty dish. It was so yummy.

3/4 head med sized cabbage, chopped
1/2 medium onion, chopped
no peppers didn't have any
1/2 lb bacon
1 lb chicken tenders, chopped into bite sized pieces
1 cup sour cream
8 oz shredded cheddar cheese.

I cooked the bacon in two pans, removed. sauteed the cabbage & onion in one pan till tender. Fried the chickend pieces in the other pan.

Followed the recipe after that that Allie posted. MMmmm
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Old 04-07-2006, 11:22 AM   #18
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Quote:
Originally Posted by LindaSue
This sounds delicious and different. I don't think I've ever combined chicken and cabbage before, but I like the idea. I do have a few questions about your recipe though. I realize that this is the sort of recipe where amounts don't need to be precise, but I'm trying to figure out how to write up the recipe to try later and to enter it into MasterCook.

1. How many pieces of bacon do you use?
2. How much onion and bell pepper do you use and did you sauté it first?
3. What size container of sour cream are you using half of - 8, 16, 24 ounce?
4. How much chicken comes in the package you're using?
5. How many servings do you get?
6. About how long do you bake yours?
Girlfriend, I really don't measure too good..............
1) I actually used half a small package of Hormel bacon bits that you get on the salad dressing aisle. So it ended up not being alot. But if I were to cook some bacon to put in it, I'd use about a half package (what's that, like 5-6 slices or something?)
2) I don't sautee the onion and bell pepper first-- don't measure it. I get the frozen bag of 'seasoning veggies' that are onion and bell pepper. I just throw it in the pot with the ham and brown it down before adding the cabbage. I just add however much looks good...
3) I use half of a 16oz container of sourcream
4) I am not sure how much chicken it is cause I don't have anymore left to check... ok I just checked the Butterball website.. its a 10oz package
5) I'd guess about 8 servings
6) About 40 minutes baking time

I think this is one of those things you'll have to experiment with so you can get your exact measurements etc. I am FLATTERED that you, Linda Sue, are asking me about a recipe. WOW.
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Old 04-07-2006, 11:23 AM   #19
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I am SO GLAD someone tried it and liked it. That makes my day! Great.
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Old 04-07-2006, 11:24 AM   #20
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Oh Linda Sue, I will try your bacon grease idea next time for real. Sounds real 'southron'!
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Old 04-07-2006, 02:24 PM   #21
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Thanks, AllieCat. I mainly didn't want to post your recipe on my site after trying it and find out that I made it completely different than you did, LOL. If I do tweak something, I'll mention that in my comments. It may be a while before I get to try it though because I've already got my menus written up through the end of June! They're definitely subject to change though so I might try to squeeze it in somewhere because it sounds so good.

Oh, I have a question about what you wrote here:
Quote:
2) I don't sautee the onion and bell pepper first-- don't measure it. I get the frozen bag of 'seasoning veggies' that are onion and bell pepper. I just throw it in the pot with the ham and brown it down before adding the cabbage. I just add however much looks good...
Ham????
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Old 04-07-2006, 02:40 PM   #22
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this sounds lovely
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Old 04-08-2006, 01:44 PM   #23
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Quote:
Originally Posted by LindaSue
Thanks, AllieCat. I mainly didn't want to post your recipe on my site after trying it and find out that I made it completely different than you did, LOL. If I do tweak something, I'll mention that in my comments. It may be a while before I get to try it though because I've already got my menus written up through the end of June! They're definitely subject to change though so I might try to squeeze it in somewhere because it sounds so good.

Oh, I have a question about what you wrote here:
Ham????
Sorry Linda Sue.. Is swear I am losing my mind. NO NOT HAM- I didn't mean to say that. I am on pain meds right now so I'm a little out of it. When I make the casserole, I don't use ham. I do use ham in the cabbage when I just have 'cabbage and ham' cooked down together. Forget what I said about ham for this recipe.

I just threw in some frozen chopped onion and bell pepper (not sauteed first) in with the cabbage and cooked them down together. But yes it would be good to sautee the whole thing in bacon grease.
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Old 04-09-2006, 07:53 AM   #24
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I made this last night and it was quite yummy.

I did take Linda's suggestion and sauteed the cabbage, onion & pepper in the bacon grease. I used the following ~

6 slices of bacon
1 head of cabbage (kinda sliced, not shredded)
1 large pepper
1 med onion
3/4 c sour cream
1 1/2 c shredded cheddar (about)
2 pks of pre-cooked diced chicken (there was no sugar listed in the ing.)

I cooked it at 450 and set the timer for 40 min. But ended up taking it out at about 20 min, because the cheese was getting real brown. Next time I think I will lower the temp down.

Can't wait to hear Linda's tweaks when she makes it.
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Old 04-10-2006, 08:14 AM   #25
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I am so glad other people like this recipe! So glad!

Linda Sue can't wait till you work it into your menus and give us the REAL way to make it!
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Old 04-10-2006, 09:53 AM   #26
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Quote:
Originally Posted by AllieCat0817
I am so glad other people like this recipe! So glad!

Linda Sue can't wait till you work it into your menus and give us the REAL way to make it!
It's on my menu for next Thursday. Your way is the "real" way since you made up the recipe, but I guess however anyone makes it will still be "real", LOL.
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Old 04-10-2006, 10:49 AM   #27
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This sounds so delicious! Thanks AllieCat! I'm making it for dinner tomorrow!
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Old 04-10-2006, 11:14 AM   #28
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wow

Sounds good. And I'm picky about my chicken. lol.
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Old 04-11-2006, 03:17 AM   #29
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Finally got around to making this last night. Very yummy!

I'm lazy and pressed for time, so I used canned chicken breast and packaged shredded cabbage :blush: even with the short cuts, it was really good.
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Old 04-14-2006, 09:59 AM   #30
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I made this last night with these amounts
6 slices bacon
2 lb head of cabbage sliced
3/4 c frozen chopped green peppers
2/3 c frozen chopped onions
3/4 c sour cream
1 1/3 c shredded cheddar cheese
24 oz Oscar Meyer Chicken Breast strips Pre-cooked

I cooked the bacon, then cooked the cabbage, onions, and green peppers in the bacon grease, then added all the rest of the ingredients except 1/3 cup cheese, put into a 9x13 casserole dish, topped with rest of cheese and baked at 400 degrees for 30 minutes. I cut it up into 8 servings.
1 serving = 395 cals, 25.75 fats, 7.93 carbs, 2.12 fiber, 29.3 proteins

Delicious - Thanks!
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