1 whole chicken, cooked & deboned
Add your own favorite seasoning
1 lg. head cabbage, blanch and delicately peel whole cabbage leaves off until you can not pull large to medium size leaves off
1 med. onion
1 med. bell pepper
3 stalks celery
Chopped up remainder of cabbage
1 lg. jar Prego spaghetti sauce or Chicken Tonight chicken cacciatore or your favorite spaghetti sauce
1 jar mushrooms (optional)
2 c. of either shredded Mozzarella cheese or mild Monterey Jack
1 to 2 c. cooked rice

In frying pan, put deboned cooked chicken, chopped vegetables of celery, onion, bell pepper, cabbage; may add a little water or butter to cook with. Cook until vegetables are done. Put in mushrooms (if you want them). Once ingredients in pan are done, take 1 large casserole or baking pan. Put blanched cabbage leaves one at a time down flat; add 1 or 2 large spoonfuls of chicken mixture. (Before adding chicken mixture, add cooked rice to chicken mixture; mix well.) Then add chicken mixture to cabbage leaves and roll up. Continue this until pan is full then take your favorite spaghetti sauce and pour completely over cabbage rolls. Sprinkle shredded cheese over the top. Place in oven at 350 degrees. Cook until cheese is fully melted. Take out and serve.