Chicken Creole

Name: Chicken Creole
Ingredients: 1 1/2 c. diced, cooked chicken; 1 small onion, chopped; 1/2 medium green pepper, chopped; 2 stalks celery, diced; 2 Tbsp. butter or margarine; 1 (4 oz.) can mushroom stems and pieces (undrained); 1 (16 oz.) can stewed tomatoes, crushed; 1 bay leaf; 1/2 tsp. granulated sugar; 1/2 tsp. seasoned salt; 1/8 tsp. pepper; 1 tsp. Worcestershire sauce; 1 Tbsp. each: cornstarch and cold water; 1/4 c. chopped parsley

14 ingredients

9 steps

Ingredients

1 1/2 c. diced, cooked chicken
1 small onion, chopped
1/2 medium green pepper, chopped
2 stalks celery, diced
2 Tbsp. butter or margarine
1 (4 oz.) can mushroom stems and pieces (undrained)
1 (16 oz.) can stewed tomatoes, crushed
1 bay leaf
1/2 tsp. granulated sugar
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 Tbsp. each: cornstarch and cold water
1/4 c. chopped parsley

Directions

1

In 2-quart saucepan, saute onion, green pepper and celery in butter until onion is tender but not browned.
2

Add mushrooms, tomatoes, bay leaf, sugar, seasoned salt, pepper and Worcestershire sauce; bring to a boil.
3

Simmer, uncovered, for 10 minutes.
4

Add chicken and heat.
5

Blend cornstarch and water; stir in.
6

Cook, stirring until thickened.
7

Add parsley and serve.
8

Good with hot, cooked brown or white rice, a green salad and French bread and yum-yum.
9

Serves 4.