This rich and savory baked chicken casserole is a comforting medley of tender chicken fillet, sautéed vegetables, and creamy sauce—all layered and baked to golden perfection. Balanced with the natural sweetness of cabbage, earthy mushrooms, and golden potatoes, and finished with melted cheese and fresh herbs, this recipe is the perfect all-in-one meal for cozy evenings, weekend family dinners, or hearty potluck dishes.
Recipe description
This dish takes its inspiration from rustic Eastern European casseroles and modern layered bakes. Featuring simple ingredients like chicken, cabbage, potatoes, mushrooms, and sour cream, it transforms humble kitchen staples into a rich, flavorful, and filling main course. The use of herbs such as parsley and basil adds aromatic freshness, while soy sauce, mustard, and paprika bring depth and complexity. Finished with grated cheese and a juicy tomato topping, this creamy bake is the definition of crowd-pleasing comfort food.
Perfect for a make-ahead dinner or casual weekend meal, this recipe will win over even picky eaters and keeps well for leftovers.
Preparation, cook, and total times
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 15 minutes
Yield
Serves 6–8
Cuisine
Comfort food, Eastern European fusion
A full list of ingredients
For the Chicken Mixture
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1 pound (500 g) chicken fillet, finely chopped
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2 eggs
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½ tablespoon salt
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½ tablespoon dried garlic
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1 tablespoon paprika
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1 tablespoon chicken seasoning or mixed herbs
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Fresh parsley and basil, finely chopped
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Vegetable oil and butter for sautéing
For the Vegetable Layers
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1 onion, finely chopped
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1 small head of cabbage, shredded
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1 large carrot, grated
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3–4 potatoes, peeled and sliced thinly
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Water (for boiling potatoes)
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½ tablespoon salt (for vegetables)
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¼ tablespoon black pepper
For the Mushroom Layer
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3–4 champignon mushrooms, sliced
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1 tablespoon butter
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½ tablespoon salt
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¼ tablespoon paprika
For the Cream Sauce
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2 garlic cloves, minced
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3 tablespoons sour cream (60 g)
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1 cup heavy cream (240 ml)
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3 tablespoons soy sauce (45 ml)
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¼ tablespoon black pepper
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1 tablespoon mustard
For the Topping
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1 tomato, sliced
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100 g cheese (3.5 oz), grated
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Butter for greasing the baking dish
Step-by-step cooking directions
1. Prepare the chicken mixture
In a large mixing bowl, combine finely chopped chicken fillet with eggs, salt, dried garlic, paprika, and chicken seasoning. Add the chopped fresh parsley and basil. Mix well until everything is combined. Let the mixture rest while preparing the vegetables.
2. Sauté the onions and cabbage
Heat a mixture of vegetable oil and butter in a large skillet. Add the finely chopped onion and sauté for 2–3 minutes until soft. Add the shredded cabbage and cook over medium heat until the cabbage is slightly wilted and golden, about 10 minutes. Stir in grated carrot, then season with salt and black pepper. Remove from heat and set aside.
3. Prepare the potatoes
Peel and thinly slice 3–4 potatoes. Place them in a pot of salted water, bring to a boil, and simmer for 15–20 minutes until just tender but not falling apart. Drain and set aside.
4. Cook the mushrooms
In a clean skillet, melt butter over medium heat and sauté sliced mushrooms. Add salt and paprika, stirring until the mushrooms are golden and fragrant, about 5–6 minutes. Remove from heat.
5. Make the cream sauce
In a bowl, whisk together minced garlic, sour cream, heavy cream, soy sauce, pepper, and mustard until smooth. This sauce will be poured over the layered ingredients to create a luscious, creamy consistency throughout the bake.
6. Assemble the casserole
Preheat your oven to 180°C (350°F). Butter a deep baking dish.
Layer the dish in this order:
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A portion of sautéed cabbage mixture
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Sliced boiled potatoes
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Chicken mixture spread evenly
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Sautéed mushrooms
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A drizzle of cream sauce
Repeat the layers if space allows, finishing with cream sauce.
Top with tomato slices and a generous sprinkle of grated cheese.
7. Bake the casserole
Place the baking dish in the preheated oven and bake uncovered at 180°C (350°F) for 20 minutes. The cheese should be melted and lightly golden.
8. Rest and serve
Let the casserole rest for 5–10 minutes before slicing. This helps the layers hold their shape when serving.
Nutritional information (per serving, approx.)
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Calories: 450 kcal
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Protein: 27 g
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Carbohydrates: 20 g
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Fat: 28 g
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Fiber: 4 g
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Sugar: 6 g
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Sodium: Moderate
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Calcium: High (from dairy and vegetables)
The origins and popularity of the recipe
This recipe channels elements of traditional baked dishes common across Central and Eastern Europe, where cabbage, potatoes, and meats like chicken or pork form the core of hearty meals. The addition of cream and cheese adds richness, while fresh herbs and soy sauce reflect a modern influence and international flavor.
Home cooks love this dish for its versatility, use of accessible ingredients, and ability to feed a crowd without requiring too much effort.
Reasons why you’ll love the recipe
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One-dish meal with layers of flavor
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Family-friendly and easy to make ahead
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Budget-friendly with simple ingredients
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Excellent for leftovers and meal prep
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Balanced texture—creamy, tender, and crisp edges
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Easily adaptable with seasonal veggies
Health benefits
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Chicken fillet is lean and protein-rich
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Cabbage supports digestion and is high in vitamin K
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Potatoes offer fiber, potassium, and vitamin C
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Garlic and herbs strengthen immunity
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Sour cream and cheese add calcium and probiotics
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Carrots and tomatoes provide antioxidants like beta-carotene and lycopene
Serving suggestions
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Serve with a side of crusty bread or garlic toast
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Add a fresh cucumber and dill salad for contrast
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Pair with pickled vegetables or a tangy slaw
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A light soup starter like a clear broth or vegetable soup would complement this dish beautifully
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Serve with chilled white wine or lemon water
Cooking tips
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Let each vegetable layer cool before assembling to prevent excess moisture
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Use parchment under the casserole for easier cleanup
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Adjust the seasoning in each layer to ensure the dish is well-balanced
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Don’t skip resting after baking—it improves the texture
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Shred the cheese finely for better melt and coverage
Variations to try
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Vegetarian: Replace chicken with mushrooms or lentils
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Spicy version: Add chili flakes or smoked paprika to the chicken mixture
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Low-carb version: Replace potatoes with steamed cauliflower
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Cheesy crust: Top with a mix of cheddar and parmesan for extra flavor
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Dairy-free: Use plant-based cream and cheese alternatives
A conclusion
This creamy baked chicken with cabbage, potatoes, and mushrooms is everything you want in a wholesome, satisfying meal. It’s creamy without being heavy, flavorful yet balanced, and brings all your favorite comfort food components into one pan. From the tender chicken to the golden cheese crust and silky sauce, every bite is a blend of texture and taste that feels both indulgent and nourishing.
Whether you’re cooking for your family, meal prepping for the week, or serving a casual dinner for guests, this versatile dish belongs in your recipe rotation.
A 10 comprehensive FAQ section
1. Can I make this dish ahead of time?
Yes, assemble the layers and store it covered in the fridge for up to 24 hours before baking.
2. Can I freeze leftovers?
Absolutely. Let it cool, portion into containers, and freeze for up to 2 months.
3. What kind of cheese works best?
Mozzarella, gouda, or cheddar work well. A mix provides the best flavor and melt.
4. Can I add more vegetables?
Yes! Zucchini, spinach, or bell peppers would all fit well into the layers.
5. Can I make it without cream?
You can substitute the cream with Greek yogurt or light cooking cream for a healthier version.
6. What size baking dish should I use?
A deep 9×13 inch (23×33 cm) dish works well for layering this recipe.
7. Is this gluten-free?
As written, yes—there are no breadcrumbs or flour. Just confirm your seasonings and mustard are gluten-free.
8. Can I use red cabbage instead of green?
Yes, but it may change the color and slightly alter the sweetness of the final dish.
9. How do I reheat it?
Reheat individual slices in the oven at 170°C (340°F) or microwave covered with a damp paper towel.
10. What protein can I use instead of chicken?
Try ground turkey, diced pork, or even vegetarian options like chickpeas or beans.