Roasted Chicken Creole
3-4 cups fully cooked roasted chicken breast
3 tablespoons butter or margarine
1 onion cut fine
1 green pepper cut fine
4 stalks celery cut fine
6 green onions cut fine
1 clove garlic cut fine
2 tablespoons flour
1 tsp. salt
1 tsp. black pepper
1 14 oz. can diced tomatoes
2 small cans tomato sauce
1 tsp. vinegar
Hot cooked rice
Heat butter in a large skillet or Dutch oven. Brown
onions,green peppers,gasrlic,celery, and green onions. Blend in flour,salt and pepper. Add
tomato sauce, diced tomatoes, vinegar and chicken. Cover and simmer 20 minutes. Serve over
a bed of rice. TIP: If using breast halves remove and discard skin and bones.
