Foil-baked chicken rice & cabbage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Frying chicken | |
| 1 | medium | Onion, minced |
| 3 | tablespoons | Butter; melted |
| 3 | cups | Cabbage; shredded |
| 1 | teaspoon | Salt |
| 1 | cup | Rice; cooked |
| 1 | can | Cream of tomato soup; undiluted |
| 1 | cup | Dry breadcrumbs |
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.
From - THE LADIES AID COOKBOOK by Beatrice Vaughan. Pub by The Stephen Greene Press, Brattleboro, Vermont. 1971 Submitted By BOB ROSTRUP On 07-15-93 Submitted By BARRY WEINSTEIN On 08-25-95
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