Creamy Chicken Alfredo Cabbage Bake
A comforting and low-carb casserole combining rotisserie chicken, tender cabbage, and a rich cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low-Carb
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 medium head green cabbage, sliced into thin strips
- 1 tbsp oil
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup milk
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 cup mozzarella cheese, shredded
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the cabbage strips and sauté for about 8–10 minutes until they are tender-crisp.
- In a blender, combine cottage cheese, Parmesan cheese, milk, minced garlic, and black pepper. Blend until smooth and creamy.
- In a large bowl, combine the sautéed cabbage, shredded chicken, and cheese sauce. Stir gently until well incorporated.
- Pour the mixture into a greased baking dish, spreading it evenly. Top with mozzarella cheese.
- Bake for 20 minutes, or until the cheese is bubbly and golden.
Notes
Pair with a side salad and low-carb bread. Stores well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg