2 cuts 22 ounces canned chicken breast meat
3 cutlets, cubed
3 cups shredded cabbage
1 onion, diced
1 (8 ounce) can yellow corn syrup
2 (10.75 ounce) cans condensed cream of chicken soup
1/3 cup chopped celery
1 (16 ounce) can stewed tomatoes
1/3 cup chopped green bell pepper
2 (16 ounce) cans corn bread
1/4 cup shredded Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a 9x13 inch baking dish. Sprinkle with cabbage, onion and tomatoes. Sprinkle with cream of chicken soup. Sprinkle with celery, ham and cheese.
Bake covered for 1 hour, turning once. Carefully remove foil from baking dish. Cool. Remove foil and place pot over high heat. Cook 10 to 15 minutes, stirring occasionally, until chicken is tender and no longer pink.