Name: Chicken & Cabbage Casserole
Prep time: 30 min
Cook time: 40 min
Ingredients: 2 chicken breasts, roasted or baked (shredded); 6 cups cabbage (shredded); 4 tablespoons butter; 1 medium onion (chopped); 1/4 cup all-purpose flour; 4 cups milk; pinch cayenne; pinch nutmeg; salt and pepper (to taste); 1 cup cheddar cheese; 1 stick butter; 2 sleeves Ritz crackers (crushed); 3 tablespoons Parmesan cheese (grated)

A cozy, made-from-scratch chicken and cabbage casserole using leftover chicken, tender cabbage, and a simple homemade cheese sauce. This easy casserole recipe is perfect for beginner from-scratch cooking, busy weeknights, and homestead-style meals made with simple ingredients.

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Ingredients:

Casserole

2 roasted or baked chicken breasts, shredded
6 cups shredded cabbage
4 tablespoons butter
1 medium onion, chopped
1/4 cup all-purpose flour
4 cups milk
Pinch of cayenne
Pinch of nutmeg
Salt and pepper, to taste
1 cup cheddar cheese (or cheese of choice)

Topping

1 stick butter
2 sleeves Ritz crackers, crushed
3 tablespoons grated Parmesan cheese

Prepare the Cabbage

Bring a large pot of salted water to a boil. Add shredded cabbage and boil for 3–5 minutes, until tender but still firm. Drain well. Place cabbage in a large bowl and add shredded chicken. Set aside.

Make the Béchamel (White Sauce)

In a large skillet over medium-low heat, melt 4 tablespoons butter. Add chopped onion and cook slowly until tender. Add 1/4 cup flour and stir well to combine. Cook for 2 minutes, stirring frequently to prevent browning.

Slowly add 4 cups milk, whisking constantly until smooth. Keep heat low. Once the sauce begins to bubble, it will thicken. Season with a pinch of cayenne, pinch of nutmeg, and salt and pepper to taste. Stir well. Add 1 cup cheddar cheese and stir until melted and smooth.

Assemble the Casserole

Pour the cheese sauce over the chicken and cabbage mixture and stir until well combined. Transfer mixture to a 9 x 13-inch casserole dish and spread evenly.

Make the Topping

Melt 1 stick butter in a medium bowl. Add crushed Ritz crackers and toss to coat. Sprinkle cracker mixture evenly over the casserole, then top with 3 tablespoons grated Parmesan cheese.

Bake

Bake uncovered in a 350°F oven for 40–45 minutes. Check at 30 minutes to monitor browning. Remove from oven once the top is golden brown. Serve hot and enjoy a comforting, from-scratch chicken and cabbage casserole made with simple ingredients and real-life cooking in mind.

This chicken and cabbage casserole is a perfect reminder that cooking from scratch doesn’t have to be complicated. With leftover chicken, fresh cabbage, and a simple homemade sauce, you can create a nourishing, comforting meal using what you already have on hand. Recipes like this are meant to fit into real life—busy days, imperfect kitchens, and all.

If you’re looking to build confidence in the kitchen one small step at a time, be sure to visit https://SimplyMadeHomestead.com for more from-scratch recipes and grab my free guide, Learn How to Cook From Scratch—Without Doing It All at Once.

Chicken & Cabbage Casserole

A simple, comforting chicken and cabbage casserole made from scratch with tender chicken, fresh cabbage, and a creamy homemade cheese sauce, topped with buttery crackers and baked until golden and bubbly.

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Prep Time 30

Cook Time 40

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

2 chicken breasts, roasted or baked shredded
6 cups cabbage shredded
4 tablespoons butter
1 medium onion chopped
1/4 cup all-purpose flour
4 cups milk
pinch cayenne
pinch nutmeg
salt and pepper to taste
1 cup cheddar cheese
1 stick butter
2 sleeves Ritz crackers crushed
3 tablespoons Parmesan cheese grated

Method

Prepare the Cabbage
Bring a large pot of salted water to a boil. Add shredded cabbage and boil for 3–5 minutes, until tender but still firm. Drain well. Place cabbage in a large bowl and add shredded chicken. Set aside.
Make the Béchamel (White Sauce)
In a large skillet over medium-low heat, melt 4 tablespoons butter. Add chopped onion and cook slowly until tender. Add 1/4 cup flour and stir well to combine. Cook for 2 minutes, stirring frequently to prevent browning.
Slowly add 4 cups milk, whisking constantly until smooth. Keep heat low. Once the sauce begins to bubble, it will thicken. Season with a pinch of cayenne, pinch of nutmeg, and salt and pepper to taste. Stir well. Add 1 cup cheddar cheese and stir until melted and smooth.
Assemble the Casserole
Pour the cheese sauce over the chicken and cabbage mixture and stir until well combined. Transfer mixture to a 9 x 13-inch casserole dish and spread evenly.
Make the Topping
Melt 1 stick butter in a medium bowl. Add crushed Ritz crackers and toss to coat. Sprinkle cracker mixture evenly over the casserole, then top with 3 tablespoons grated Parmesan cheese.
Bake
Bake uncovered in a 350°F oven for 40–45 minutes. Check at 30 minutes to monitor browning. Remove from oven once the top is golden brown. Serve hot and enjoy a comforting, from-scratch chicken and cabbage casserole made with simple ingredients and real-life cooking in mind.