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Prepare a winning combination for your family!
Chicken ’N Cabbage Casserole 1 broiler-fryer chicken, cut in parts 1/3 cup flour 11/2 teaspoons seasoned salt 1/2 teaspoon celery seed 1/4 cup cooking oil 2/3 cup chopped onion 1 can (16 oz.) tomatoes, undrained 1 can (8 oz.) tomato sauce 2 teaspoons caraway seeds 11/4 teaspoons salt 1 teaspoon sugar 4 cups shredded cabbage 1 cup shredded Mozzarella cheese
In plastic bag, mix together flour, seasoned salt and celery seed. Add chicken, a few pieces at a time, shaking to coat. In fry pan, place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove from fry pan and place in large, shallow baking dish. In same fry pan, place onion and cook over medium heat about 3 minutes or until onion is tender. Add tomatoes, tomato sauce, caraway seeds, salt and sugar. Heat to boiling. Add cabbage, stirring to mix. Spoon cabbage mixture over chicken, lifting chicken pieces to place some of cabbage mixture underneath. Cover with foil and bake in 360 degree F oven about 1 hour or until chicken is fork tender. Remove foil. Sprinkle cheese over chicken. Return to oven about 1 minute or until cheese melts. Makes 4 servings.
“Date With A Chick” Chicken Salad
2 whole broiler-fryer chicken breasts, halved, boned, skinned 1/4 cup water 1/2 teaspoon salt
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