Cheesy Chicken Cabbage Casserole

Cheesy Chicken 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 9×13" baking pan. Top with 4 ounces of cheese and sprinkle with paprika.

Bake at 450°F until golden brown and bubbly, about 20 minutes. Let stand about 10 minutes before serving.

Makes 8 servings.

APPROXIMATE NUTRITION INFORMATION PER SERVING:
457 Calories; 31g Fat; 34g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs.

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