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Chicken and Cabbage Panade

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Chicken and Cabbage Panade
  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 6
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A French cuisine of chicken and cabbage make a perfect soup that can be ready in an hour.

Ingredients

1/4
cup margarine or butter
4
cups coarsely shredded cabbage
1
cup thinly sliced carrots
1
cup chopped onions
2
boneless, skinless chicken breast halves, cut into thin strips
12
(1/2-inch-thick) slices French bread, toasted
3
tablespoons grated Parmesan cheese
2
(14 1/2-oz.) cans ready-to-serve chicken broth
4
oz. (1 cup) shredded Swiss cheese

Directions

  • 1 Heat oven to 350°F. In large skillet, melt margarine over medium-high heat. Add cabbage, carrots, onions and chicken; cook until chicken is no longer pink and vegetables are tender, stirring occasionally.
  • 2 Place 4 slices of bread in bottom of ungreased 2 1/2- to 3-quart casserole. Spoon half of cabbage mixture over bread; sprinkle with 1 tablespoon of the Parmesan cheese. Repeat with 4 slices of bread, remaining cabbage mixture and 1 tablespoon of the Parmesan cheese. Top with remaining bread. Pour chicken broth over bread and cabbage mixture.
  • 3 Bake at 350°F. for 20 minutes. Sprinkle with Swiss cheese and remaining 1 tablespoon Parmesan cheese. Bake an additional 20 to 25 minutes or until edges are bubbly. Serve in soup plates or bowls.
Tips  

Panade (puh-NAHD) is the French name for a soup that contains bread.

Add a 15-ounce can of crushed tomatoes and 1 tablespoon of caraway seed or dill seed.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
6g
30%
)
Cholesterol
45mg
15%
Sodium
880mg
37%
Total Carbohydrate
26g
9%
(
Dietary Fiber
3g
12%
,
Sugars
6g
)
Protein
23g
Daily Value*:
Vitamin A
130%
130%
Vitamin C
20%
20%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable; 2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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