Cheesy Chicken Bacon Cabbage Casserole: it’s a mouthful and some |

This dish is an easy and hearty dinner creation. The cabbage is buttery and understated while the bacon and jalapeño punch up the flavour in an awesome way. I love the combo of cheesiness with bite and this dish is packed with both. Feel free to lessen the spice, half a pepper will do the job, but it is pretty glorious. Also feel free to punch of any of the flavours with a few more slices of bacon or a second pepper! This dish is flexible and a two-pot creation worthy of a weeknight dinner schedule. This easily serves 4 people with a side salad.

Cheesy Chicken Bacon Cabbage Casserole with ranch dressing

INGREDIENTS

2 lbs chicken, cubed (three large breasts)
4 slices bacon
2 cups cabbage, chopped
2 tbsp butter
1 jalapeño, minced
1 tsp black pepper
1 tsp salt
1/2 tsp onion powder
2 oz cream cheese
1 cup cheddar (or mozzarella, or both), shredded

3 tbsp creme fraiche (or sour cream)
1 tbsp ranch dressing

DIRECTIONS

In a large pot (dutch ovens are great), cook the bacon. I cook my bacon with a little bit of water to keep it from getting too crispy while I am preparing everything else.
Once the bacon is slightly crisped and cooked through, 5-8 minutes, chop up.
Add the cubed chicken to the pot with the bacon and sauté over medium-high heat for 8 minutes, until the chicken is cooked through.
In another pan, melt the butter and sauté the cabbage over medium-high heat for 10 minutes until it starts to become translucent.
Back in the large pot, add the jalapeño and sautéed cabbage, stir well.
Stir in the salt and pepper, onion powder, and cream cheese, letting the cream cheese melt into the mixture.
Spread the mixture evenly across the bottom of the pot and sprinkle with the shredded cheese. Cover and cook over medium-low heat for 15 minutes.
While the chicken mixture is cooking, stir together your creme fraiche and ranch dressing. Set aside.
Serve up on a plate and drizzle with the ranch dressing.