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Directions: Cut chicken in quarters. Simmer onion in the melted butter for 5
minutes. Add cabbage and simmer 10 minutes longer. Add salt, rice and
undiluted soup, stirring as it heats. Have ready four pieces of
aluminum foil, 12 x 12 inches. Lightly oil one side and place a
chicken quarter in the center of the oiled side. Spoon rice and
cabbage mixture evenly over the chicken; spread crumbs evenly over
each top. Fold foil over and seal each package. Place on a baking
pan and bake at 450 F for about 35 minutes. Tear foil to expose
crumbs and bake 15 minutes longer, or until browned.
Serve at once.
| Ingredients:
1 Pound(s) frying chicken
-1 medium onion, minced
3/16 Cup(s) butter; melted
3 Cup(s) cabbage; shredded
-1
1 Cup(s) rice; cooked
1 Can(s) cream of tomato soup; undiluted
1 Cup(s) dry breadcrumbs |
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