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Recipe: Italian Chicken Dinner

Categories: Crockpot, Chicken, Gaye

Yield: 6 Servings

           From: Judy Garnett PJXG05A
      1    Sm Cabbage; cut in wedges
      1 c  Mushrooms; canned
      2 tb Tapioca; quick cooking
      1    Chicken; broiler or fryer -
           And frozen
      1    Jar Meatless spaghetti sauce
           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-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 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 n breasts.

Posted by: Gaye Levy 1:343/210

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 09, 98

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