Ingredients
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1 cabbage (shredded)
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1 onion (chopped)
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4 chicken breasts (diced)
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1 tablespoon butter
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1 tablespoon olive oil
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1 cup chicken broth
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1/4 cup white wine
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1 1/4 cups bechamel sauce (envelope mix, or your own)
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1 (8 ounce) can Campbell's Cream of Chicken Soup
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1/4 cup milk
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1/2 teaspoon thyme
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salt
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pepper
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1 cup buttered bread crumb
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1/2 cup rice
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1 celery rib (chopped)
Instructions
- Boil cabbage in salted water for 5 minutes, drain and put aside.
- Melt butter and oil in large skillet, brown chicken until golden.
- Add onion and celery, continue cooking until vegetables are translucent, but not cooked through.
- Add rice, chicken broth and wine, bring to a good simmer, cook until rice is tender, approx 15 minutes.
- Prepare bechamel sauce as per indications on package, incorporate cream of chicken soup and milk, mix well, heat through.
- Butter casserole, distribute half of cabbage in bottom of casserole, add chicken and rice preparation and put remaining cabbage on top.
- Pour bechamel cream sauce over the casserole. Gently tap the casserole on the counter in order to spread out the sauce all the way to the bottom.
- Cover with tin foil, cook for 30 minutes at 350°F.
- Remove foil, scatter bread crumbs all over top and cook for another 10-15 minutes.