Italian Chicken Dinner
appetizers, poultry
1 sm cabbage; cut in wedges
1 cup mushrooms; canned
2 tablespoon tapioca; quick cooking
1 and frozen
1 jars meatless spaghetti sauc
1 parmesan cheese; grated
In a 3 1/2 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-heatsetting 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 1/4 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 chicken breasts.
Yield: 6 servings
