Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 2 lbs. chicken, cooked and deboned
- 1 onion, chopped
- 2 bell peppers, chopped
- 4 stalks celery, chopped
- 1 can Rotel® tomatoes, diced with green chilies
- 2 cans tomato soup
- 2 cloves garlic
- 1 bay leaf
Sauté chopped vegetables in small amount of oil. Add to this everything except the chicken. Add 2 soup cans of chicken broth. Simmer 2 hours. Add chicken and simmer 30 minutes longer.
Serve over hot rice.