Angela Champagne of Champagne’s
Marche’ in Leonville

Smothered Marinated Chicken

2 pkg. Champagnes’s Marinated Chicken
1-onion (chopped)
1-bell pepper (chopped)
¼ cup cooking oil
1 can cream of mushroom soup
2 tsp Kitchen Bouquet
2 cups water

Sautee onion, bell peppers and Champagne’s Marinated Chicken in cooking oil, adding water as needed. When chicken is cooked (can be cut with a spoon), remove chicken from pot and add cream of mushroom soup, kitchen bouquet and water. Let the sauce simmer until the soup is dissolved. Return chicken to sauce and cook on medium low for approximately 20-30 minutes. Serve over cooked rice.

Cheesy Sausage Potatoes

5# potatoes-peeled and cubed
1# Champagne’s Cheeseburger Sausage
¼ cup cooking oil
2 tsp. Champagne’s Original Cajun Seasoning
2-3 cups water

Place all ingredients in a medium to large pot. Cover pot and let boil, stirring occasionally. When the potatoes can be cut with a fork turn heat to low. Continue stirring. Take pot off of heat and cover. This dish is great as a main course or a very tasty and filling side dish.