Chicken Creole

Lorraine Odom
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.





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