Chicken Creole Recipe




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Chicken; Poultry


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Chicken Creole Recipe


 

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“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century

 

“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.

 

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Chicken Creole

 

Ingredients

1 tbsp oil
1 green pepper, chopped
1 cup cooked rice
1 dash ground nutmeg
1 clove garlic, minced
1 1/4 cup chopped onion
2 cup chicken, cooked, diced
2 cup spagetti sauce
1 dash hot sauce



 

Preparation

In a large sauce pan heat oil over medium heat. Add onion and
green pepper. Cook stirring, 8 - 10 minutes, until vegetables are
tender. Stir in the remaining ingredients. Cover; simmer 30 - 45
minutes, stirring occasionally, until thickened.
Serve with crusty bread and a salad.

This is from one of my MIL's clippings from Women's Day. Date unknown

Shared by Robert Rostrup

 

 

Servings: 4