1 sm. head cabbage
1 can cream of chicken soup
1/2 soup can milk
1/2 c. grated Cheddar cheese
1 c. bread crumbs
Butter (for topping)

Cut cabbage in small wedges. Cook in salted water until tender. Drain thoroughly. Mix cream of chicken soup, milk and grated cheese together. Into greased casserole, place alternate layers of cabbage and soup, milk and cheese mixture. Top with bread crumbs and dot generously with butter. Bake about 30 minutes at 350 degrees. Yields 4-6 servings.