1 cup floured bread cubes
24 large tomatoes, halved
1 tablespoon butter
1 pound boneless chicken breast halves
1 (10.75 ounce) can condensed cream of mushroom soup
2 medium eggs, beaten
1 tablespoon oil
1 (10.75 ounce) can condensed cream of chicken soup
1 small onion, sliced into 1/4 inch rounds
1/4 cup chopped cabbage
Dredge the cubes in water; place them in a shallow dish, cover with warm water, and steam in a pan over medium-high heat, stirring occasionally.
Meanwhile, in a large (10 x 15 inch) skillet, combine tomatoes, butter, chicken and cream of mushroom soup. Cook and stir until thickened.
In a medium (20 x 30) skillet over medium heat, heat oil carefully, and add chicken, onion and cabbage. Cook and stir until chicken is cooked through, about 10 minutes. Transfer the chicken mixture (remaining juices will be creamy) to a medium mixing bowl; let rest 1 hour.
Power up a slow cooker, and stir together 2 cups cooked rice, meat mixture, cream of chicken soup and eggs. Cook on low for 15 minutes. Reduce heat to medium, and stir in cabbage. Cover, and cook for about 10 minutes. Stir in the milk, and cook 1 moment.
When the rice is cooked, turn it over in the microwave. Arrange chicken parts on a plate in the slow cooker. Top with vegetables and pour sauce over chicken, pressing down with spoon to keep it from bubbling. Cover, and cook an additional 15 minutes.
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