Easy Chicken Creole Recipe


Cooking Time30 MinDifficulty LevelEasy
MethodMain Ingredient


 Hot cooked rice3 Cup (16 tbs)
 Green pepper1/2 Cup (16 tbs), chopped
 1 medium-size onion, chopped
 Celery1/2 Cup (16 tbs), thinly sliced
 Garlic1 Clove (5gm), crushed
 Butter/Margarine3 Tablespoon
 1 can condensed chicken-gumbo soup
 Tomato juice1 Can (10oz), drained
 Sliced mushrooms1 Can (10oz), drained
 Chicken2 Can (10oz), diced
 1/4 teaspoon leaf marjoram, crumbled
 Salt1/4 Teaspoon
 American Cheese1 Cup (16 tbs), shredded


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 chicken gumbo soup, tomato wedges in tomato juice, mushrooms, chicken, marjoram and salt. Pour the mixture over the rice, spreading evenly; sprinkle with cheese; cover.
3. Bake in moderate oven (350°) for 30 minutes, or until bubbly-hot.