1 med. sized head of cabbage
1 can cream of chicken soup
1/2 can milk
3/4 c. grated cheese
1 c. bread crumbs
3 tbsp. butter, melted

Cook the cabbage in a small amount of water until tender; drain well. Put in 1 1/2 quart, buttered casserole. Dilute soup with milk. Alternate layers of cabbage, soup, and cheese. Top with bread crumbs. Bake at 350 degrees for 25 minutes.