A delicious Cheesy Chicken and Cabbage Casserole loaded with Tex-Mex flavors that makes for an easy and comforting keto-friendly dinner. Low-Carb, Gluten-free and healthy too!
Ingredients
1small headCabbage, about 756g, 1⅔ lbs
1lbChicken Breast, 454g
1tspButter
1TbspWhite Wine or Distilled White Vinegar
1tspSalt
¾tspBlack Pepper
1 + ½ cups Shredded Cheddar, 168g
Seasoning:
1½tspChili Powder
1½tspOnion Powder/Dried Minced Onion
1½tspCrushed Red Chili Pepper Flakes
1tspPaprika
1tspCumin
½tspGarlic Powder
¼tspDried Oregano
¼tspCayenne Pepper
Instructions
Prep:
Preheat oven to 400°F.
Shred the cabbage using a sharp knife.
Trim off excess fat from chicken, cut into large pieces, about 4” in size.
Cook:
Place chicken on a greased or foiled baking sheet and bake for about 20 minutes until no longer pink on the inside. Use 2 forks to shred.
While chicken cooks, melt butter a large nonstick pot saucepan over medium, add cabbage, and toss. Cover and let cook, stirring occasionally. Cook until softened but but browned, takes about 7-10 minutes.
In a small bowl or dish, combine spices to make the seasoning blend: chili powder, onion powder, crushed red chili pepper flakes, Paprika, Cumin, Garlic Powder, Oregano and Cayenne Pepper.
Add vinegar and seasoning blend to cabbage and stir until uniform. Let cook another 3 minutes.
Add shredded chicken, season with salt and pepper and stir to combine.
Remove from heat and fold in 1 cup shredded cheese.
Transfer mixture to a 1½ quart casserole dish or 8 x 8 baking dish, and sprinkle on remaining cheese.
Bake for 15-20 minutes until cheese is browned and bubbly.