Cabbage chicken casserole is a simple, healthy, and flavorful bake that’s naturally low-carb and high in protein. Made with chicken, cottage cheese, eggs, and cabbage, this baked chicken and cabbage dish is perfect for busy weeknights. Use leftover shredded chicken and a bagged coleslaw mix for an even quicker version.
Meet your new go-to dinner: an easy, protein-packed cabbage chicken casserole that transforms leftover chicken into a nourishing, satisfying meal. It’s comforting, low-carb, and full of cheesy flavor.
Recipe Overview
- Prep and Cook Time: 10 minutes prep, 35 minutes bake
- Cooking Method: Oven-baked
- Dietary Info: GAPS, Low-Carb, Keto, Primal, Ancestral
- Tools Needed: Sharp knife, cutting board, square casserole dish, mixing bowl
- Skill Level: Easy
Why You’ll Love This Chicken Cabbage Casserole
This recipe is forgiving and versatile because it works with virtually any cooked chicken—rotisserie, roast, grilled, or shredded leftovers. The cabbage provides a hearty low-carb base while the creamy cheese and egg mixture bind everything into a satisfying bake.
Leftover chicken can feel uninspiring, but here it becomes the star of a new dish. The seasoned cabbage layer and a rich cottage cheese–egg filling bring moisture and flavor, so even dry chicken gets a delicious reboot.
Cabbage is inexpensive, nutritious, and adaptable. Shredded green cabbage adds a comforting, hashbrown-like texture that pairs beautifully with savory cheeses and bacon. The casserole is a one-pan meal that’s quick to assemble and keeps waste to a minimum.
Ingredients for Baked Chicken and Cabbage
- Chicken: 2 cups cooked chicken, shredded or diced.
- Cabbage: ½ head green cabbage, shredded (about 4 cups).
- Cheese mixture: 3 large eggs, 1 cup cottage cheese, ½ cup sour cream, and 1 cup grated Swiss cheese (reserve some for topping).
- Seasonings: 1½ tsp onion powder, 1½ tsp garlic powder, 1 tsp sea salt (season the cabbage layer).
- Finishing: 1 cup bacon crumbles and 2 tbsp chopped fresh parsley (divide for mixing and garnish).
Make it Nutrient-Dense
When possible, choose pastured chicken and higher-quality dairy: grass-fed cheeses, full-fat cottage cheese, and sour cream will improve flavor and nutrition. Adding good bacon and fresh parsley enhances texture and brightness.
How to Make Chicken Cabbage Bake
The printable recipe card below contains the complete recipe. Follow these steps for best results:
Step 1. Toss: Preheat oven to 375°F. Place shredded cabbage in a square casserole dish and season with onion powder, garlic powder, and sea salt. Toss and spread evenly.
Step 2. Layer: Spread shredded or diced chicken evenly over the seasoned cabbage.
Step 3. Whisk: In a medium bowl, whisk the eggs, then stir in cottage cheese, sour cream, half of the Swiss cheese, most of the parsley, and half the bacon crumbles.
Step 4. Bake: Pour the cheese mixture over the cabbage and chicken, smoothing it with the back of a spoon. Top with remaining cheese and bacon. Bake uncovered for about 35 minutes, or until set. If desired, broil for a minute or two at the end to brown the top—watch carefully.
Helpful Tips
- Keep it uncovered: Cabbage releases a lot of moisture. Baking uncovered helps excess liquid evaporate so the casserole sets properly.
- Speed it up: Use a bagged coleslaw mix to save time—texture will be a bit different but still delicious.
- Shred your cheese: Freshly grated cheese melts better than pre-shredded blends that contain anti-caking agents.
- Broil briefly: For a golden top, broil for 1–2 minutes at the end. Monitor closely to avoid burning.
Essential Tools
- Sharp chef’s knife or mandolin for shredding cabbage
- Mixing bowls
- Square casserole dish (about 8×8 or similar)
- Whisk and spatula
Serving Suggestions
This casserole serves 4–6 as a main course and pairs well with simple sides that won’t compete with the dish. Consider roasted carrots, steamed greens, or a light cucumber salad. A small serving of fermented vegetables adds brightness and a tangy contrast.
Make it a complete meal!
This casserole is great for weeknight dinners—easy to prepare and full of flavor.
Frequently Asked Questions
Yes—red or purple cabbage will work, though it will change the color of the finished dish to a purplish hue. Flavor and texture remain similar.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster oven, air fryer, or convection oven for best crisping. A covered skillet over medium-high heat also works for quick reheating.
Yes—freeze for up to 3 months. Reheating from frozen is recommended, as thawing first can increase watery texture.
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Did you make this Baked Chicken and Cabbage? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and share your review in the comments. Thank you!💚
Printable Recipe
One-Pan Chicken Cabbage Casserole
Anya @ Prepare & Nourish
Ingredients
- ½ head green cabbage, shredded (approximately 4 cups)
- 1½ tsp onion powder
- 1½ tsp garlic powder
- 1 tsp sea salt
- 2 cups cooked chicken, shredded or diced
- 3 large eggs
- 1 cup cottage cheese
- 1 cup Swiss cheese, grated
- ½ cup sour cream
- 1 cup bacon crumbles
- 2 tbsp fresh parsley, chopped (divided)
Instructions
- Prep: Preheat oven to 375°F.
- Season: Place shredded cabbage in a square casserole dish. Season with onion powder, garlic powder, and salt. Toss to combine and spread evenly.
- Layer: Add the shredded or diced chicken over the cabbage in an even layer.
- Whisk: In a medium bowl, combine the eggs, sour cream, cottage cheese, half the Swiss cheese, most of the parsley, and half the bacon crumbles. Whisk until blended.
- Bake: Pour the cheese mixture over the cabbage and chicken, spreading evenly. Top with remaining cheese and bacon crumbles. Bake uncovered for 35 minutes or until set. Broil briefly if you want a browned top—watch carefully.
- Rest: Remove from oven and let rest for a few minutes to allow juices to settle. Garnish with remaining parsley before serving.
Nutrition
Nutrition estimates are approximate and provided for convenience.