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ITALIAN CHICKEN DINNER

Category:    Crockpot, Chicken
Yield: 6 servings
 
      1 sm Cabbage; cut in wedges                   -and frozen
      1 c  Mushrooms; canned                   1    Jars Meatless spaghetti
      2 tb Tapioca; quick cooking                   -sauce
      1    Chicken; broiler or fryer                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 breasts.
 

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