This hearty chicken casserole combines tender chicken pieces with a colorful medley of vegetables, all bound together with a delicate egg custard and topped with a golden cheese crust. Reminiscent of a crustless quiche, this one-pan meal is perfect for weekend family dinners, meal prep, or when you need a comforting dish that delivers on both flavor and nutrition. Pair it with the optional bulgur pilaf for a complete and satisfying meal!
Ingredients
For the chicken casserole:
- 800g (1.75 lbs) chicken fillet, sliced into strips
- 3 large eggs
- 3 tablespoons mayonnaise
- 100g (3/4 cup) all-purpose flour
- 1 kg (about 1 medium head) cabbage, shredded
- 3 shallots, finely chopped
- 1 large carrot, grated
- 100g (1 cup) cheese, grated
- 2 tablespoons sunflower oil
- 2 tablespoons butter
- 2 tablespoons green onions, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon curry powder
For the optional bulgur pilaf:
- 150g (3/4 cup) bulgur
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons butter
- 300ml (1 1/4 cups) water
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon curry powder
Instructions
For the Chicken Casserole:
- Prepare the chicken: In a bowl, combine salt, pepper, paprika, garlic powder, and curry powder. Season the chicken strips with this mixture.
- Cook the chicken: Heat 1 tablespoon sunflower oil in a large skillet over medium-high heat. Add the seasoned chicken and fry for 3-4 minutes. Turn the pieces, adjust seasonings if needed, and fry for another 2-3 minutes until golden but not fully cooked through. Remove from the pan and set aside.
- Sauté the vegetables: In the same skillet, add 1 tablespoon sunflower oil and the butter. Once melted, add the shallots and cook for 1-2 minutes until translucent. Add the grated carrot, a pinch of salt, and a sprinkle of garlic powder. Fry for 3-4 minutes until slightly softened.
- Cook the cabbage: Add the shredded cabbage to the skillet with a pinch of salt. Cover and cook for 7-10 minutes, stirring occasionally, until the cabbage is wilted but still has some texture.
- Combine ingredients: Return the partially cooked chicken to the skillet with the vegetables. Cook everything together for 3-4 minutes, allowing the flavors to meld.
- Prepare the baking dish: Preheat your oven to 180°C (350°F). Transfer the chicken and vegetable mixture to a greased 9×13 inch (23×33 cm) baking dish, spreading it evenly.
- Make the egg mixture: In a bowl, whisk together the eggs, mayonnaise, flour, and a pinch of salt until smooth.
- Assemble the casserole: Pour the egg mixture evenly over the chicken and vegetables in the baking dish. Sprinkle the grated cheese over the top, followed by the chopped green onions.
- Bake: Place the casserole in the preheated oven and bake for 45 minutes, or until the top is golden brown and the casserole is set in the center.
For the Optional Bulgur Pilaf:
- Sauté aromatics: While the casserole is baking, melt the butter in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Toast the bulgur: Add the bulgur to the pan and stir to coat with the butter. Cook for 1-2 minutes, stirring constantly.
- Season and cook: Add salt, paprika, and curry powder to the bulgur. Pour in the water and bring to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until all the liquid is absorbed and the bulgur is tender.
- Serve: Fluff the bulgur with a fork before serving alongside the chicken casserole.
Nutritional Information & Timing
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8
Per Serving (1/8 of casserole, approximate):
- Calories: 310
- Protein: 24g
- Carbohydrates: 16g
- Fat: 17g
- Fiber: 3g
- Sodium: 430mg
Cooking Tips and Tricks
- Chicken preparation: For the juiciest results, don’t fully cook the chicken in the initial frying step. It will finish cooking in the oven, keeping it tender.
- Vegetable shortcut: Use a food processor with the shredding attachment to quickly prepare the cabbage and carrot.
- Egg mixture tip: For a lighter texture, separate the eggs and whip the whites until soft peaks form, then fold them into the yolk-mayonnaise-flour mixture.
- Pan choice matters: A glass or ceramic baking dish will produce a more evenly cooked casserole than a metal pan, which can cause the edges to cook too quickly.
- Rest before serving: Allow the casserole to rest for 10-15 minutes after baking. This makes it easier to cut into neat squares and allows the flavors to settle.
Variations and Substitutions
Protein Options
- Turkey: Substitute chicken with turkey breast for a leaner option.
- Vegetarian version: Replace chicken with 500g firm tofu, pressed and cubed, or 2 cups of cooked chickpeas.
- Seafood twist: Use 800g of flaked cooked salmon or shrimp instead of chicken.
- Beef or pork: Brown 800g of lean ground beef or pork as an alternative protein.
Vegetable Variations
- Winter greens: Replace half the cabbage with kale or spinach for added nutrients.
- Extra vegetables: Add 1 cup of frozen peas or corn to the vegetable mixture.
- Mediterranean style: Add 1 diced bell pepper and 1 cup cherry tomatoes to the vegetable mixture.
- Root vegetable boost: Include 1 cup of diced parsnips or turnips along with the carrots.
Cheese Options
- Sharp cheddar: For a more pronounced cheese flavor.
- Gruyère: Adds a nutty depth to the casserole.
- Feta and mozzarella mix: Combines tanginess with melting quality.
- Dairy-free: Use plant-based cheese alternatives and replace mayonnaise with vegan mayo.
Common FAQs
Q: Can I prepare this casserole ahead of time? A: Yes! Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if cooking from cold.
Q: How do I know when the casserole is done? A: The casserole is done when the top is golden brown, the edges are set, and a knife inserted in the center comes out clean. The internal temperature should reach 165°F (74°C).
Q: Can I freeze this casserole? A: Yes, this casserole freezes well. Cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What can I serve with this dish besides bulgur? A: This casserole pairs well with a simple green salad, roasted potatoes, quinoa, or crusty bread.
Q: My casserole seems too liquid during baking. What went wrong? A: This could be due to excess moisture in the vegetables. Make sure to cook the cabbage thoroughly to release most of its moisture before assembling the casserole.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat individual portions in the microwave for 1-2 minutes, or place the entire casserole (covered with foil) in a 325°F (165°C) oven for 20-25 minutes until heated through.
- Freezing cooked casserole: Cut the cooled casserole into individual portions, wrap each in plastic wrap, and store in freezer bags for up to 3 months.
- Make-ahead components: Cook the chicken and vegetables up to 2 days ahead, store in the refrigerator, and assemble with the egg mixture just before baking.
- Bulgur make-ahead: The bulgur pilaf can be made up to 3 days ahead and stored in the refrigerator. Reheat in the microwave with a splash of water or broth to bring back its fluffy texture.
This satisfying chicken and vegetable casserole is a wonderful way to transform simple ingredients into a comforting, nutritious meal that’s perfect for family dinners. Its versatility makes it ideal for using whatever vegetables you have on hand, and the protein-rich, veggie-packed slices make excellent leftovers for lunch the next day. Whether served with the aromatic bulgur pilaf or alongside a simple salad, this casserole is sure to become a regular in your meal rotation!
