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Fast Chicken Creole

Budget.Gourmet's picture
Ingredients
  Cooked rice 3 Cup (48 tbs) (hot)
  Butter/Margarine 3 Tablespoon
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Onion 1 Medium, chopped
  Celery 1⁄2 Cup (8 tbs), thinly sliced
  Garlic 1 Clove (5 gm), mashed
  Condensed chicken gumbo soup 1 Can (10 oz)
  Tomato wedges in tomato soup 1 Can (10 oz), drained
  Mushrooms 1 Can (10 oz), sliced, drained
  Boned chicken 2 Can (20 oz), diced
  Marjoram leaf 1⁄4 Teaspoon, crumbled
  Salt 1⁄4 Teaspoon
  Processed american cheese 8 Ounce, shredded (1 packet)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) In a lightly greased 8-cup baking dish, add the cooked rice.

MAKING
3) In a large saucepan, melt butter or margarine. Add in the green pepper, onion, celery and garlic and saute till the vegetables turn soft.
4) Add in the condensed gumbo soup, tomato wedges in tomato soup, mushrooms, chicken, marjoram and salt.
5) Mix well and pour the mixture over the rice in the baking dish. Spread out the mixture evenly. Sprinkle the top with shredded cheese.
6) Bake for 30 minutes or till the sauce starts to bubble.

SERVING
7) Serve the Fast Chicken Creole, sprinkled with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Chicken
Interest: 
Healthy
Cook Time: 
45 Minutes
Servings: 
4

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