Italian chicken dinner

Yield: 6 servings

Measure Ingredient
\N \N From: Judy Garnett PJXG05A
1 \N Sm Cabbage; cut in wedges
1 cup Mushrooms; canned
2 tablespoons Tapioca; quick cooking
1 \N Chicken; broiler or fryer -
\N \N And frozen
1 \N Jars Meatless spaghetti sauc
\N \N Parmesan cheese; grated

In a 3½ to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings.

Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used ¼ cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicke n breasts.

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