Ingredients

1 frying chicken
1 medium onion, minced
3 Tbsp. butter; melted
3 C. cabbage; shredded
1 tsp. salt
1 C. rice; cooked
1 can cream of tomato soup; undiluted
1 C. dry breadcrumbs

Cooking Instructions

Cut chicken in quarters. Simmer onion in the melted butter for 5 minutes. Add cabbage and simmer for 10 minutes longer. Add salt, rice and undiluted soup, stirring as it heats. Have ready four 12×12-inch pieces of aluminum foil. 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 for about 35 minutes. Tear foil to expose crumbs and bake 15 minutes longer, or until browned. Serve at once.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: