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Easy Chicken Creole

Chef.at.Home's picture
Ingredients
  Hot cooked rice 3 Cup (48 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Onion 1 Medium, chopped
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), crushed
  Butter/Margarine 3 Tablespoon
  Condensed chicken gumbo soup 1 Can (10 oz)
  Tomato wedges in tomato juice 1 Pound, drained (1 Can)
  Canned sliced mushrooms 4 Ounce, drained (1 Can, 3 Or 4Ounce)
  Canned boned chicken 10 Ounce, diced (2 Cans, 5 Ounce Each)
  Marjoram leaf 1⁄4 Teaspoon, crumbled
  Salt 1⁄4 Teaspoon
  Shredded process american cheese 4 Ounce (1 Cup)
Directions

1. Place cooked rice in a lightly greased, 8-cup baking dish.
2. Saute green pepper, onion, celery and garlic in butter or margarine until tender in a large saucepan. Stir in chicken gumbo soup, tomato wedges in tomato juice, mushrooms, chicken, marjoram and salt. Pour the mixture over the rice, spreading evenly; sprinkle with cheese; cover.
3. Bake in moderate oven (350°) for 30 minutes, or until bubbly-hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Cook Time: 
30 Minutes

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Easy Chicken Creole Recipe