This Dump-and-Bake Chicken Casserole Has a Secret Ingredient

Chicken casseroles are the comfort food of comfort foods, with countless variations to fit every craving: creamy chicken and rice, cheesy chicken and noodles, chicken divan, even Marry Me and taco-inspired variations. They deliver warm, homey sustenance with the convenience of an all-in-one meal. 

But comfort doesn’t have to mean predictable. When I’m making a chicken casserole, I want two things: it has to be as easy and hands-off as possible—we’re talking the ‘dump, stir, and done’ kind of easy—and it has to deliver bold, layered flavors. Boring casseroles need not apply. That’s why I add a secret ingredient to mine: some tangy cabbage.

The Secret Ingredient

The ingredient that makes this casserole special isn’t chicken, corn, or even cheese—it’s tangy pickled cabbage. Whether you go for kimchi or sauerkraut, this powerhouse ingredient comes ready-to-use straight from the jar or bag—no chopping, trimming, or fuss required. 

Fermented, pickle-y cabbage is a simple stir-in that adds umami depth, crisp-tender texture, and just the right touch of acidity to cut through the richness of the casserole. It’s the unexpected twist that transforms a classic casserole into something far more interesting. 

What Kind of Cabbage to Use

As nerdy as it sounds, this chicken casserole has turned into a full-on pickled cabbage showdown in my house—a cabbage clash, if you will. My husband and I battle it out over kimchi vs. sauerkraut, with fiber, cabbage clout, and bragging rights on the line.

I’m firmly on Team Kimchi. I love the unexpected layers of flavor that this Korean staple brings—smoldering spice from gochugaru (Korean red pepper flakes), aromatic depth from garlic and ginger, and funky, complex tang from fermentation. 

Kimchi mellows as it bakes, rounding out into a savory, umami-rich backbone that complements the creamy corn and gooey cheese. Don’t skip the kimchi juice in the jar, as it carries concentrated flavor into every bite.

My husband, a ballpark frank devotee through and through, is loyal to the sauerkraut version of this dish. It brings a nostalgic, briny tang with crunch and savoriness. It’s more straightforward than kimchi—fewer aromatics, no heat—but it still offers that essential tang and fermented punch. Just as with kimchi, include the kraut’s juices from the jar for flavor in every bite.

Marriage is supposed to be about compromises, or so I’ve heard. In the end, whether you’re Team Kimchi or Team Sauerkraut, this casserole proves there’s more than one way to cozy up with tangy cabbage and cheese. My husband and I may never agree on which version wins, but I’d say a bubbling dish of cheesy chicken and rice—in any form—is a pretty delicious middle ground.

Tips for Making My Chicken, Corn, and Tangy Cabbage Casserole

• Use a rotisserie chicken:  Using shredded rotisserie chicken makes this casserole effortless—there’s no need to poach, roast, or dice raw chicken. Leftover cooked chicken works just as well, if you have it at the ready. 
• Grab a can of creamed corn: This pantry staple creates a luscious base for the casserole without extra dairy or any vegetable prep. The creamy texture comes from puréed corn and starches, not cream, making it both stick-to-your-ribs-rich and convenient.
• Save some knife work: If you’re opting for kimchi, save yourself some prep and buy Mak or “table-cut” kimchi; it’s pre-cut into perfect bite-sized pieces. If yours comes in larger chunks, a quick rough chop is all it takes. My personal favorite at the store is Chi Napa Kimchi, but you can use any brand you like.

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