Chicken Thigh Casserole with Potatoes and Cabbage
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!
Servings 8
Ingredients
- 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 9x13-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!