Chicken Casserole with Creamy Mash & Sautéed Red Cabbage!

I love my mom’s cooking. One of my favorite recipes by her is her Chicken Casserole.  Anytime there are family gatherings at her house, this is her go-to dish.  For folks that know me, know that I love plating more then cooking.  So why not pay tribute to her hearty dish by making this a work of art. #FOODART

Casserole Ingredients:
-2 Large Chicken Breast (bone-in)
-3 to 4 Cups of Pepperidge Farm Herb Seasoning Bread Crumbs
-4 Tbs of Sour Cream
-1/2 Stick of Butter
-1 10.75oz Can of Cream of Mushroom Soup
-1 10.75oz Can of Cream of Chicken Soup
-Cooking Spray
-Salt & Pepper (to taste)
-Fresh Parsley Flakes (Optional)

Mash Potatoes Ingredients:
-8 Large Potatoes (peeled & cubed)
-3/4 Tsp Salt
-1/2 Stick of Butter
-1/4 Cup of Heavy Cream or Whole Milk (room temperature)
-Salt & Pepper (to taste)

Sautéed Red Cabbage Ingredients:
-1 Small Red Cabbage (shredded)
-2 Tbs of Olive Oil
-1 Medium Onion (diced)
-1/3 Cup of Red Wine Vinegar
-3 Tbs of Sugar
-1 Tsp of Crushed Red Pepper
-Salt & Pepper (to taste)

Casserole Instruction:
Pre-heat oven at 350 F. In a large pot of water, boil chicken for about 45 minutes. Remove from water to cool. Once cooled, remove chicken from bone and shred. In a saucepan on medium heat, add cans of soup, butter, sour cream, salt & pepper and blend until the butter melts and remove from heat. Spray a 2-1/2qt-2.3 L baking dish or medium-size baking dish with cooking spray. Place shredded chicken in baking dish and pour sauce over top. Mix together. In a large bowl, mix bread crumbs & some chicken broth (from the boiled chicken) and mix a little. (Note: Bread Crumbs should be half moist & still crunchy. Top Breadcrumbs on top of chicken until it’s completely covered. Bake for 35 to 40 minutes until the corners bubble and breadcrumbs are slightly browned & remove from oven.

Mash Potatoes Instruction:
Boil potatoes in large pot of water with the 3/4 tsp of salt for about 35 minutes or until potatoes are soft. Drain and place potatoes in a large mixing bowl and add butter, heavy cream, salt & pepper. With a hand mixer on low blend together until creamy but still thick.

Cabbage Instructions:
In a large nonstick pot on high heat, drizzle olive oil and add onion. Cook Onion for a minute and add cabbage, vinegar salt & pepper and cook for about 10 minutes. Add in your sugar and cook for another minute and remove from heat. Plate potatoes, casserole & red cabbage. (NOTE: Garnish with fresh parsley & white truffle oil. OPTIONAL.) Serve & enjoy!