Chicken Cabbage Casserole 雞肉奶油焗白菜

The weather in Maryland is turning into dreary winter this week. Plus having been working over 11 hours for the past 2 days with more works the coming weekend, I decided this is the best time to have some comfort food at home. This creamy, cheesy casserole smells so good and the vegetable blended really well with the creamy fillings. It’s a perfect dish to keep you warm!!

Chicken Cabbage Casserole
Chicken Cabbage Casserole
Servings: 2-3     Prep Time: 50 mins (including baking 15 mins)    Difficulty: intermediate

Ingredients:

  • Napa cabbage 4-5 leaves chopped
  • Half carrot (about 1 cup) diced
  • Bacon 1 slice finely chopped
  • Onion 1/2 (about 1.5 cup) diced
  • Garlic 3 cloves finely minced
  • Rotisserie Chicken Breast 1 1/2 cup diced
White Sauce
  • Unsalted butter 4 tbsp
  • All purpose flour 4 tbsp
  • Milk 1 1/2 cup
  • Heavy cream 1/4 cup
  • Black pepper 1/2 tsp
  • Salt 1 pinch (optional)

Directions:

  1. Use a deep pot to boil water. When boil, add diced carrot and the root parts of napa cabbage into the pot for about 2 mins. Then add the green leaves parts of napa cabbage to boil for another 3-5 mins until cooked and soften. Drain out the water.                                                                                                                                                                                   2014.10
  2. Meanwhile, in a medium saute pan, fried the bacon, garlic, and onion dice into golden and soft.
  3. Use a small sauce pan, melt butter and stir fried flour till thicken (about 1 min) in low to medium heat. Slowly stir in milk and heavy cream, add black pepper and salt, constantly stir the mixture until thicken.                                        2014.101
  4. Pre-heat oven to 400° F. Mix the cooked vegetables, stir fried bacon and onion, and chicken into a 7-by-10-inch baking dish. Pour the white sauce into the dish and mix well.                                               2014.102
  5. Top with shredded cheese. Bake for 15 mins or till golden brown top. Ready to Enjoy!!!

Tips:

  1. Remember to drain the water well or the casserole will turn into soup.
  2. Salt is optional since bacon, chicken, and cheese are all salty already.
  3. You can substitute the vegetables into any other veggie that you like or you currently have. ie. mushrooms, broccoli, spinach… All tasty!!

雞肉奶油焗白菜

材料:

  • 大白菜 4-5 葉,切塊 (分梗跟葉)
  • 紅蘿蔔 半棵 (約1杯) 切丁
  • 培根 1片,切小塊
  • 洋蔥 半顆 (約1杯半) 切丁
  • 大蒜 3 粒 切細末
  • 烤雞胸肉 約1杯半切丁
奶油白醬
  • 無鹽奶油 4 大匙
  • 中筋麵粉 4 大匙
  • 鮮奶 1 杯半
  • 鮮奶油 1/4 杯
  • 黑胡椒粒 1/2 匙
  • 鹽 1 小搓 (可不加)

做法:

  1. 煮一鍋水,等水滾了之後依序加入紅蘿蔔丁、白菜梗煮約2分鐘,再加入白菜葉再煮3-5分鐘,到蔬菜煮軟。用一個濾網將蔬菜瀝乾水分。
  2. 同時,用小平底鍋,乾煎培根到出油後,加入蒜末、洋蔥丁炒軟備用。
  3. 用一個小深鍋,融化奶油、加入麵粉用中小火炒香,之後慢慢倒入牛奶以及鮮奶油,攪拌均勻小火慢煮到醬汁變濃稠。
  4. 預熱烤箱到 400° F (204° C). 將煮熟瀝好水的蔬菜、洋蔥培根、雞肉丁在中型烤盤中拌勻,倒入白醬再稍微拌一下。
  5. 均勻灑上乳酪絲。送進烤箱烤約15分鐘,或到表面的起士金黃就可以吃囉! 小心燙口~

小撇步:

  1. 蔬菜要盡量瀝乾水分,不然烤出來會變白菜湯
  2. 因為培根、雞肉、乳酪絲都已經有鹹味了,所以白醬中的鹽巴可視個人口味調整,不一定要加喔!(口味清淡一點有益身體健康~)
  3. 蔬菜可以自由替換成其他自己喜歡的蔬菜或是現有手邊的蔬菜喔! 蘑菇、花椰菜、菠菜…等等! 都好吃!

The most EFFECTIVE way to eat rotisserie chicken Series

Costco 烤雞吃法大全 系列文章 延伸閱讀

To Be Continued…

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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.

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