Italian chicken dinner
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| From: Judy Garnett PJXG05A | ||
| 1 | Sm Cabbage; cut in wedges | |
| 1 | cup | Mushrooms; canned |
| 2 | tablespoons | Tapioca; quick cooking |
| 1 | Chicken; broiler or fryer - | |
| And frozen | ||
| 1 | Jars Meatless spaghetti sauc | |
| Parmesan cheese; grated | ||
Directions
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.