Easy Chicken Creole
|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|
|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|
|Shredded process american cheese||4 Ounce (1 Cup)|
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.