Fast Chicken Creole
|Hot cooked rice||3 Cup (48 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped (0.5 Cup)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), mashed|
|Condensed chicken gumbo soup||10 3⁄4 Ounce|
|Canned tomato wedges||1 Pound (In Tomato Sauce, Drained)|
|Canned sliced mushrooms||4 Ounce (Drained)|
|Canned boned chicken||10 Ounce, diced|
|Leaf marjoram||1⁄4 Teaspoon, crumbled|
|Shredded process american cheese||4 Ounce|
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 remaining ingredients, except cheese.
Pour mixture over rice, spreading evenly; sprinkle with cheese; cover.
3 Bake in moderate oven (350Â°)for 30 minutes, or until bubbly-hot.