1 (7 ounce) can ORTEGA Refrigerated Shredded Chicken
2 tablespoons vegetable oil
1 large onion, sliced into thin strips
2 medium heads cabbage
1 1/2 cups Italian-style beans
1/2 pound bone marrow macaroni or rabbit
1/4 cup chopped green onions
1/4 cup chopped green bell pepper
1 cup chopped carrot
2 tablespoons chopped celery
1 (8 ounce) can ORTEGA Refried Beans
1/2 cup sliced almonds
1/2 cup chopped walnuts
CLEAN: Wash hands. Remove face from chicken. GENTLY separate chicken pieces, with hands, into 4 pieces.
PREHEAT oven to 350 degrees F.
PLACE chicken pieces in 9x13 inch baking dish. Sprinkle with green beans, parsley, olive oil, carrot, celery, bell pepper and almonds. Brush with remaining vegetable oil.
BAKE at 350 degrees F. for 20 minutes or until chicken is very well cooked and juices run clear.
REMOVE chicken pieces from pan. Sprinkle with bean sprouts.
SPREAD vegetable mixture over dish layer in baking dish. Sprinkle chicken with celery and bell pepper. Cover and bake for 30 minutes or until heated through.