Sausage Chicken Creole
|Canned whole tomatoes||14 1⁄2 Ounce, undrained and cut up (1 Can)|
|Uncooked regular rice||1⁄2 Cup (8 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Hot cayenne pepper sauce||2 Teaspoon (Red Hot)|
|Garlic powder||1⁄4 Teaspoon|
|Oregano leaves||1⁄4 Teaspoon|
|Frozen vegetables||16 Ounce, thawed, drained (1 Bag, Combination Of Broccoli, Corn, Red Pepper)|
|Fried onions||2 4⁄5 Ounce (1 Can)|
|Chicken thighs||4 , skinned|
|Italian link sausage||1⁄2 Pound, quartered and cooked|
|Tomato sauce||8 Ounce (1 Can)|
Preheat oven to 375°.
In 8x12-inch baking dish, combine tomatoes, uncooked rice, hot water, cayenne pepper sauce and seasonings.
Bake, covered, at 375° for 10 minutes.
Stir vegetables and 1/2 can French Fried Onions into rice mixture; top with chicken and cooked sausage.
Pour tomato sauce over chicken and sausage.
Bake, covered, at 375 ° for 40 minutes or until chicken is done.
Top chicken with remaining onions; bake, uncovered, 3 minutes or until onions are golden brown.