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1/2 lb (250 g) boneless, skinless chicken breasts 
2 cups (500 ml) low sodium chicken broth
1 potato, diced
2 cups (500 ml)   egg noodles, fine
2 tbsp (30 ml) butter
1/2 cup (125 ml) onion(s), diced
4 cups ( 1 L) green cabbage, shredded
1 tsp (5ml) thyme, dried
1 tsp (5ml)  paprika 
1/4 tsp (1.25ml) salt 
1/2 tsp (2.5 ml) black pepper, freshly ground
1 tbsp + 1 tsp
(15 ml + 5 ml) 
red wine vinegar 
2 tsp (10 ml)  poppy seeds 
1 tsp (5 ml)  dijon mustart 
1/2 cup (125 ml)  sour cream, light 
2 slices  rye or whole wheat bread 
1/4 cup (60 ml)  parsley, fresh, minced 
  cooking spray

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  • Preheat oven to 350°F (180°C).
  • Cook potato in broth until almost tender. Add egg noodles during last 5 minutes of cooking. Drain and reserve broth.
  • Cut chicken into bite-sized pieces. Melt 1 tbsp plus 1 tsp (20 ml) of butter in non-stick pan over medium high heat. Sauté chicken with diced onion until soft and lightly browned.
  • Add shredded cabbage, thyme, paprika, salt and black pepper. Sauté and stir until cabbage is wilted and beginning to brown.
  • Add vinegar scraping up brown bits and cook until liquid has evaporated.
  • Add cooked potatoes, egg noodles and reserved broth. Mix in poppy seeds, Dijon mustard and sour cream and stir to combine. Spray a 3 quart (3 L) oblong baking dish with vegetable oil cooking spray. Spread the casserole evenly in the dish.
  • Make fresh bread crumbs by ripping whole grain bread into very small pieces (i.e., smaller than dime size). Use clean hands to work remaining 1 tbsp (15 ml) of butter into fresh bread crumbs and then toss in fresh parsley; sprinkle over casserole. Bake, uncovered, for 45 minutes or until bubbling and top is golden brown. oil spray
  • Prep time 15 min
  • Cook time 55 min
  • 4 servings
  • This recipe doubles and freezes well.

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