Most of the time, casseroles equal the finest comfort food; but they usually aren’t very healthy. Simply by swapping ground beef with ground chicken, I’ve found ways to modernize the casseroles I grew up with and make them healthier.
Cabbage rolls are so good, but they are time consuming to make at the best of times. Growing up I also ate the ‘Lazy Cabbage Rolls’, which were in casserole form – this casserole is a healthier variation of this classic. Swapping out the ground beef to ground chicken, the white rice to brown and tomato soup to pureed tomatoes brings this dish into the new millenium.
Heather’s Lazy Cabbage Roll Casserole
- 2 pounds ground chicken
- 2 onions, minced
- 4 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 2 tsp dry thyme
- ½ large cabbage, cut into ½ inch pieces
- 1 cup uncooked brown rice (I originally used 1.5 cups, but found the end result dry)
- 1 700ml can diced tomatoes, pureed in blender
- 2 tbsp brown sugar
- 3 cups low sodium beef broth
In a skillet, brown the ground chicken along with the onions, salt, pepper, thyme and paprika. Once well browned, transfer to a large 9 x 13″ baking dish and add the remaining ingredients and mix together. Cover the pan with foil and bake in a preheated 350 oven for about 1 hour and 45 minutes. Stir the mixture once during the cooking time.
This recipe isn’t as zesty as my regular cabbage rolls, but when I served it with some red pepper jelly it was delish! Of course, you can also just use your own favourite recipe and make the healthy swaps… easy peasy!
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Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.