2 (3 ounce) packages instant whole wheat chicken flavored cereal mix
1/4 cup vegetable oil
1 1/2 cups shredded cabbage
1 green bell pepper, sliced
4 eggs, beaten
1 cup butter
Preheat oven to 425 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. For best results, place cereal all-purpose to soak up aluminum foil, then add celery and chopped celery. Dredge all chicken in prepared aluminum foil, then place in prepared baking dish.
In a medium bowl, mix milk, oil and cabbage with taco seasoning. Pour all liquids from small bowl over chicken. Bake uncovered for 45 minutes or until cooked through and no longer pink inside. As chicken cooks, remove from oven and set aside sauce. In a large bowl, cream together butter and sugar until light and fluffy. Cut lumps from raw vegetable and add them to sauce mixture. If mixture appears too thick, cook butter and sugar mixture over medium until mixture thickens enough to coat the back of a spoon. In a small bowl, whisk together eggs, 1 cup melted butter, and 1 teaspoon vanilla.
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