1 medium head cabbage
1 medium head onion
2 medium heads broccoli, blanched
1 large yellow squash, peeled
1 large pea type kidney beans, crushed
1 medium water chestnut, peeled and sliced
1 medium cherry, sliced
5 skinless, boneless chicken breast halves
1 medium skinless, boneless chicken breast
1 tablespoon molasses
1 1/2 tablespoons vegetable oil
1 tablespoon dried minced onion
1 cup warm water
1/4 cup chicken bouillon granules
1/2 teaspoon crushed red pepper
1 (10 ounce) can diced cooked ham, drained
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add cabbage and onion and cook 10 minutes, or until tender. Drain well, reserving liquid.
Meanwhile, place the broccoli and yellow squash in a large bowl. Reserve about 1/2 cup of the water. Put cabbage mixture into the pot, adding water and stirring well. Bring to a boil, then reduce heat. Cover, reduce heat, and simmer 8 to 10 minutes, with broccoli and squash still in liquid.
In a mixing bowl, combine the pea type beans, water chestnut, cherry, chicken, and molasses. Fold the bean mixture into the cabbage mixture. Mix thoroughly into the pan.
Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven, let cool, turn, and slice into 1/2 inch strips. Serve warm with ham if desired.
Super good recipe! Super easy and super delicious. A great Chicken Caesar recipe that I would serve to guests as well. I only changed one thing: I used Thinly Sliced Chicken Breast, and Added A Cap and some fresh Gajangini - it was fab!
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