Chicken Creole

• 6 skinless chicken breast halves
• 1 green bell pepper
• 1 yellow bell pepper
• 1 red onion
• 3 celery ribs
• 2 tablespoons minced garlic
• 2 cups chicken broth
• 2 tablespoons panola gourmet pepper sauce
• tony chachere's creole seasoning
• 3 (12 ounce) bottleslouisiana seafood cocktail sauce
• 1 12 cups cooked rice

1. Spray a large casserole with nonstick cooking spray.
2. Slice onion, bell peppers, and celery.
3. Place vegetables along with minced garlic in the bottom of casserole dish.
4. Rub chicken with panola sauce on both sides and sprinkle with Tony's one hour before baking.
5. Lay chicken bone up over the vegetables.
6. Pour chicken broth in the bottom of casserole and bake.
7. Place in 400F oven and bake about 30 minutes.
8. Remove from oven and pour seafood sauce over chicken.
9. Continue baking chicken in 400F oven until chicken is fully cooked.
10. Serve chicken over cooked rice with vegetables.
11. Spoon sauce over top.

chicken, green bell pepper, yellow bell pepper, red onion, celery, garlic, chicken broth, panola gourmet pepper sauce, chacheres, bottleslouisiana seafood cocktail sauce, rice

Taken from www.food.com/recipe/chicken-creole-279400 (may not work)