My Chicken Thigh Casserole with Cabbage and Potatoes is a big cozy dinner layered with tender cabbage, sliced potatoes, juicy chicken thighs, creamy sauce, and melty mozzarella cheese. Everything goes right into the baking dish — no pre-cooking, no fuss, just layer and bake. Comfort food through and through!
Creamy Chicken Thigh Casserole with Potatoes and Cabbage
This is one of those extra full casseroles where you scoop into the pan and somehow it just keeps going. My casserole is packed with creamy sliced potatoes, tender baked cabbage, juicy chicken thighs, cozy cream sauce, and plenty of melty cheese on top. It’s also a true no-prep, bake-it-all-in-one-dish recipe — everything goes straight in, with no pre-cooking needed. Just layer it up and let the oven do all the work. It’s rich, filling, old-school comfort food in the best possible way — the kind of dinner people immediately ask you for the recipe after one bite.
I especially love making this for family dinners or potlucks because it feeds a crowd and feels like something grandma would proudly bring to the table. And apparently I’ve been on a serious chicken thigh casserole kick lately because if you love cozy dinners like this, you also need to try my Chicken Alfredo Casserole with Fingerling Potatoes. Another super comforting dinner that disappears fast around here!
Recipe Tips + Helpful Notes
- Potatoes — Slice them nice and thin so they cook faster and become super tender. I always use my food processor for this because it makes prep so much easier.
- Cabbage — Don’t worry if it seems like a lot at first. It cooks down beautifully while baking.
- Cream of chicken soup — I love using the Campbell’s cream of chicken soup with herbs here. It gives my casserole so much flavor with almost no extra work.
- Chicken seasoning — Use whatever seasoning blend your family loves. We usually use Adobo seasoning on the chicken thighs.
- Mozzarella cheese — Melty mozzarella works perfectly on top. You can absolutely use Swiss cheese too… but personally, I’m not a Swiss cheese girl. Sorry!
- Chicken thighs — Boneless thighs stay juicy and tender while baking, which is why I love them for casseroles like this.
Let’s Make This Casserole!
Add the chopped cabbage into a casserole dish..
Now add in the sliced potatoes! And repeat one more time!
Make your cream sauce on the stove top and I dare you not to take a little taste.
Pour this on top of the veggies. Look, I know this is going to look FULL but trust the process. The veggies will cook down!
While veggies are cooking, season your chicken thighs. I use Adobo. Then I throw the chicken in the fridge and wait until the next step.
When it’s time, add the uncooked chicken on top!
And cook a little longer….
Sprinkle a little cheese on top and bake until browned and bubbly! Talk about magic!
Serve and enjoy this delicious casserole!
Really, there’s leftovers?
Store leftovers covered in the refrigerator for up to 4 days.
To reheat, microwave individual portions until hot or warm larger portions in the oven covered with foil until heated through. The casserole gets even creamier the next day!
Pin for later:
Chicken Thigh Casserole with Potatoes and Cabbage
PrintIngredients
- 1 small head cabbage chopped up
- 3 large potatoes peeled and sliced thin (I use my food process for this)
- salt to taste
- black pepper to taste
- (2) 10.75 ounce cans condensed cream of chicken soup
- 3/4 cup milk
- 1 small yellow onion finely chopped
- 1 tablespoon sugar
- 1 pound boneless chicken thighs cut into bite-size pieces
- 1 to 2 teaspoons chicken seasoning blend
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees F. Lightly grease a 9×13-inch baking dish.
- Layer half of the shredded cabbage in the bottom of the dish, followed by half of the sliced potatoes. Season lightly with salt and black pepper. Repeat with remaining cabbage and potatoes, seasoning again between layers.
- In a small saucepan, combine cream of chicken soup, milk, diced onion, and sugar. Heat over medium heat, stirring until smooth and warmed through.
- Pour the soup mixture evenly over the layered cabbage and potatoes.
- Cover tightly with foil and bake for 30 minutes.
- While the vegetables are baking, season the chicken thighs with your chicken seasoning blend.
- After 30 minutes, remove the dish from the oven and spread the seasoned chicken pieces over the vegetables.
- Return to the oven, still covered, and bake for 60 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove foil, sprinkle mozzarella cheese evenly over the top, and return to the oven uncovered for 15 minutes, until the cheese is browned and bubbly.
- Let rest for a few minutes before serving so everything sets slightly. Enjoy!
Leave a Comment