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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