Creole Chicken And Rice Casserole

• 2 1/2 or 3 lb. cut up fryers
• 1/2 c. onion, chopped
• 1/2 c. celery, chopped
• 1/2 tsp. minced garlic
• salt and pepper to taste
• 1 (10 oz.) can Ro-Tel
• 1/4 c. margarine
• 1/2 c. bell pepper, chopped
• 1 c. long grain rice
• 1/4 tsp. red pepper
• 2 c. chicken broth (reserved or canned)

1. Cook chicken in 1 quart of water until done. Cool and remove meat from bone.
2. Reserve broth.
3. Melt margarine in a large skillet.
4. Saute onion, green pepper and celery.
5. Add garlic, red pepper and salt and pepper to taste.
6. Combine Ro-Tel and broth with sauce mixture; simmer 10 minutes.
7. Add rice and chicken. Cover with tightly fitting lid and simmer for 1 hour.
8. Add broth as needed.

fryers, onion, celery, garlic, salt, rotel, margarine, bell pepper, long grain rice, red pepper, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=183729 (may not work)