Cabbage and Chicken Casserole

Begin by preheating your oven to 375°F (190°C) and greasing a 9x13-inch baking dish with cooking spray or olive oil to prevent sticking. 

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add one chopped onion and two minced cloves of garlic, and sauté until softened and fragrant, about 5 minutes. 

Next, add 1 pound of boneless, skinless chicken breasts that have been cut into bite-sized pieces to the skillet. Cook the chicken until it is browned on all sides, which typically takes about 5-7 minutes. 

Once the chicken is browned, add in one small head of cabbage that has been chopped into bite-sized pieces. Also, add one can (14.5 ounces) of diced tomatoes, including their juices, to the skillet. 

Season the mixture with 1 teaspoon of dried thyme, salt, and pepper to taste. Stir everything together well, allowing the flavors to meld, and cook for an additional 5 minutes until the cabbage begins to wilt slightly. 

Transfer the chicken and cabbage mixture to the prepared baking dish, spreading it out evenly. Pour 1 cup of chicken broth over the top to add moisture and flavor to the casserole. 

Cover the baking dish with aluminum foil to trap in the moisture, and place it in the preheated oven. Bake the casserole for 25-30 minutes, or until the chicken is cooked through and the cabbage is tender. 

Once the casserole is cooked, remove it from the oven and take off the foil. Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the casserole. 

Return the uncovered casserole to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly and begins to turn golden brown. 

Once the cheese is melted and the casserole is heated through, remove it from the oven and let it cool for a few minutes before serving. If desired, garnish with fresh parsley for a pop of color and added flavor.