Fast Chicken Creole Recipe


MethodMain Ingredient
Interest Group


 Hot cooked rice3 Cup (48 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Onion1 Medium, chopped (0.5 Cup)
 Sliced celery1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), mashed
 Butter/Margarine3 Tablespoon
 Condensed chicken gumbo soup10 3⁄4 Ounce
 Canned tomato wedges1 Pound (In Tomato Sauce, Drained)
 Canned sliced mushrooms4 Ounce (Drained)
 Canned boned chicken10 Ounce, diced
 Leaf marjoram1⁄4 Teaspoon, crumbled
 Salt1⁄4 Teaspoon
 Shredded process american cheese4 Ounce

Nutrition Facts

Serving size

Calories 615 Calories from Fat 223

% Daily Value*

Total Fat 25 g38.7%

Saturated Fat 12.7 g63.4%

Trans Fat 0 g

Cholesterol 108.6 mg

Sodium 963.2 mg40.1%

Total Carbohydrates 66 g22.1%

Dietary Fiber 5.3 g21.3%

Sugars 4.4 g

Protein 33 g65.5%

Vitamin A 30.6% Vitamin C 57.2%

Calcium 29.1% Iron 25.3%

*Based on a 2000 Calorie diet


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 remaining ingredients, except cheese.
Pour mixture over rice, spreading evenly; sprinkle with cheese; cover.
3 Bake in moderate oven (350°)for 30 minutes, or until bubbly-hot.