Chicken Creole

• 1 small onion, chopped
• 1/2 medium green pepper, chopped
• 2 stalks celery, diced
• 2 tablespoons butter or margarine
• 1 can mushroom stems & pieces, undrained
• 1 can stewed tomatoes, crushed
• 1 bay leaf
• 1/2 teaspoon sugar
• 1 teaspoon seasoned salt
• 1/8 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• 1 1/2 cups diced, cooked chicken
• 1 tablespoon each cornstarch & water
• 1/4 cup chopped parsley
• Salt
• Hot cooked brown or white rice

1. In 2 quart saucepan saute onion, green pepper and 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 and stir into mixture. Cook, stirring until thickened. Add parsley, and salt to taste. Serve on hot cooked rice. Good served with a green salad.

onion, green pepper, stalks celery, butter, mushroom stems, tomatoes, bay leaf, sugar, salt, pepper, worcestershire sauce, chicken, cornstarch, parsley, salt, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85182 (may not work)