Foil-Baked Chicken, Rice And Cabbage Recipe - Cooking Index
Foil-Baked Chicken, Rice And Cabbage Recipe - Cooking Index
| 1 | Frying chicken | |
| 1 | Onion - minced (medium) | |
| 3 tablespoons | 45ml | Butter - melted |
| 3 cups | 711ml | Cabbage - shredded |
| 1 teaspoon | 5ml | Salt |
| 1 cup | 160g / 5.6oz | Rice - cooked |
| 1 | Cream of tomato soup - undiluted | |
| 1 cup | 146g / 5.1oz | Dry breadcrumbs |
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
Source:
COOKING MONDAY TO FRIDAY SHOW #MF6676
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