ALLIECAT'S CHEESY CHICKEN BACON CABBAGE CASSEROLE
8 slices bacon, chopped
1 medium cabbage, chopped, about 36 ounces
1 small onion, chopped, 2 1/2 ounces
1 green or red bell pepper, chopped
2 tablespoons butter or bacon grease
Salt and pepper, to taste
4 cups diced cooked chicken breast, 18 ounces
1 cup sour cream *
8 ounces cheddar cheese, shredded
4 ounces cheddar cheese, shredded
Paprika
In a very large Dutch oven or wok, fry the bacon until crisp; remove from pan to a paper towel-lined plate and reserve 2 tablespoons of the grease, if desired. Discard any remaining bacon grease. Sauté the cabbage, onions and bell peppers in butter or bacon grease until tender and wilted; season well with salt and pepper. Stir in the chicken, sour cream, bacon and 8 ounces of cheese. Adjust the seasoning as needed. Spread in a greased 9x13" baking pan. Top with 4 ounces of cheese and sprinkle with paprika. Bake at 450º until golden brown and bubbly, about 20 minutes. Let stand about 10 minutes before serving.
Makes about 8 servings
Do not freeze
* Here's a bit of trivia. An 8 ounce container of sour cream is actually not quite a full cup. That's because it's measured by weight and not by volume. A 1 cup measuring cup full of sour cream weighs about 9 ounces. I used the 1 cup amount for this recipe, rather than 8 ounces, because it's likely that most low carbers will buy sour cream in a large container and will have to measure it out. In any case, the difference isn't a big deal.
Per Serving: 457 Calories; 31g Fat; 34g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs
This is a nice comforting casserole and it makes a huge panful. The servings are very generous. The cabbage leaves a lot of liquid in the bottom of the baking dish. You could drain the cabbage before adding the chicken and sour cream or you could simply serve this with a slotted spoon. Make sure that you season it well with salt and pepper. Click the photo for a close-up.