Title: Italian Chicken Dinner
Categories: Poultry Italian
Yield: 6 Servings

1		Sm Cabbage; cut in wedges
1	c	Mushrooms; canned
2	tb	Tapioca; quick cooking
1		Chicken; broiler or fryer -
		And frozen
1		Jars Meatless spaghetti sauc
		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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