Fast Chicken Creole Recipe
Ingredients
| Hot cooked rice | 3 Cup (48 tbs) | |
| Chopped green pepper | 1⁄2 Cup (8 tbs) | |
| Onion | 1 Medium, chopped (0.5 Cup) | |
| Sliced celery | 1⁄2 Cup (8 tbs) | |
| Garlic | 1 Clove (5 gm), mashed | |
| Butter/Margarine | 3 Tablespoon | |
| Condensed chicken gumbo soup | 10 3⁄4 Ounce | |
| Canned tomato wedges | 1 Pound (In Tomato Sauce, Drained) | |
| Canned sliced mushrooms | 4 Ounce (Drained) | |
| Canned boned chicken | 10 Ounce, diced | |
| Leaf marjoram | 1⁄4 Teaspoon, crumbled | |
| Salt | 1⁄4 Teaspoon | |
| Shredded process american cheese | 4 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 mg36.2%
Sodium 963 mg40.1%
Total Carbohydrates 66 g22.1%
Dietary Fiber 5.3 g21.3%
Sugars 4.4 g
Protein 33 g65.5%
Vitamin A 30.4% Vitamin C 57.1%
Calcium 29.1% Iron 25.3%
*Based on a 2000 Calorie diet
Directions
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.
Chef
