CHICKEN CABBAGE CASSEROLE

CHICKEN CABBAGE CASSEROLE

2 1/2 lbs. chicken, cut
1 lg. onion, chopped
1 med. cabbage, chopped
1 (1 lb. 13 oz.) can tomato puree
3 tbsp. cooking oil
Salt & pepper to taste
1 tsp. basil

Brown chicken in oil. Remove chicken from skillet. Pour off all drippings except 2 tablespoons. Saute onions. Add tomato puree, salt, pepper and basil. Simmer 10 minutes. Combine chicken, cabbage, and puree in covered casserole. Bake at 350 degrees for 45 minutes. Delicious served with warm garlic bread.

CHICKEN CABBAGE CASSEROLE

3 c. uncooked noodles
1/4 c. butter
3 c. shredded cabbage
3 chopped green onions with tops
2 c. chopped, cooked chicken
1 tsp. poppy seeds
1/4 tsp. salt
Dash pepper
1/2 c. sour cream

Cook noodles until tender and keep warm. Steam cabbage until hot (crisp). Saute onions in butter. Stir in noodles, poppy seeds and seasonings, cabbage, sour cream and chicken. Stir to coat and serve.


CHEESY CHICKEN AND CABBAGE HOT DISH

Cabbage, chopped
Chicken, cooked and boned
1 can cream of chicken soup
8 oz. sour cream
1 can mushrooms
Curry powder to taste
6 oz. shredded Mozzarella cheese
1 c. seasoned croutons

Cover the bottom of a 9 x 13 inch pan with chopped cabbage. Place pieces of chicken on top of cabbage. Mix together next five ingredients and spread on top of chicken. Sprinkle Mozzarella cheese on top of soup. Brown crushed croutons in butter and put on top of cheese. Bake in 350 degree oven for 30 minutes.