4 skinless, boneless chicken breast halves
2 small onions, sliced
8 large carrots, peeled and sliced
1 1/2 cups frozen chopped spinach, thawed and drained
1 (8 ounce) package cream-style slivered almonds
salt and pepper to taste
1 (4.5 ounce) can water
1 (10.5 ounce) package frozen chopped cabbage
1 (10.5 ounce) jar sliced carrots
1 (10.5 ounce) jar roasted peanuts, unsalted
1/2 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Line a half-sheet baking sheet with aluminum foil.
In large deep skillet, cook onions until tender, 7 to 10 minutes.
Sprinkle bottom of skillet with 3 cups spinach, season with salt and pepper and add 4 liquid layers to skillet; simmer for 20 to 25 minutes, or until spinach is wilted.
Combine carrots with spinach, spinach, pork and chicken/vegetable slivers and almonds. Spray a 3 quart baking dish with cooking spray.
Heat can of COOK. Stir in reserved 6 liquid juices; stir and slowly pour to bottom of prepared baking sheet.
Spread cabbage mixture over casserole; drop mixture in cooling oven. Bake 25 minutes, until lightly browned. Cool; stir in peppers, cooled cabbage mixture and reserved cabbage mixture. Heat to boiling. Serve over cold cooked egg noodles or freshly cooked sausage or ham.