Steve Gauthier with KDCG TV22

Chicken Creole

Ingredients:

• 1½ cups diced, cooked chicken
• 1 sm onion, chopped
• ½ med green pepper, chopped
• 2 stalks celery, diced
• 2 Tbsp butter or margarine
• 1 can (4 oz.) mushroom stems & pieces, undrained
• 1 can (16 oz.) stewed tomatoes, crushed
• 1 bay leaf
• ½ tsp granulated sugar
• ½ tsp seasoned salt
• ½ tsp pepper
• 1 tsp Worcestershire sauce
• 1 Tbsp each cornstarch & cold water
• ¼ cup chopped parsley

Preparation:

In 2 quart saucepan, sauté onion, green  pepper celery in the butter until onion is tender but not browned.

Add mushrooms’, tomatoes, bay leaf, sugar, seasoned salt, pepper and Worcestershire sauce. Bring to a boil. Simmer, uncovered, for 10 minutes. Add chicken and heat. Blend cornstarch and water. Stir into mixture. Cook, stirring until thickened. Add parsley and serve with hot rice, a green salad and French bread.