Recipe Talk

I misplaced my chicken casserole recipe from the Great American Recipe card collection.
Group 5. Card 6
It's one of my families favorite. I hope some one can give the recipe

Chicken Creole
McCall's Great American Recipe card collection.

Poultry AT its Best:

Group 5. Card 6

For 4 servings;

2 whole chicken breasts, skinned
and debones
1/2 tsp salt
1/4 tsp pepper
1 Tblsp oil

Sauce:

3 Tbsp oil
1 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped diced green pepper
2 cloves garlic, minced
1 can (14 1/2oz) whole peeled tomatoes
1/2 cup water
1 1/2 tsp paprika
1/2 tsp salt
Dash cayenne pepper
1 bay leaf
1 tsp cornstarch
1 tbsp water
* Mince celery leaves
for garnish

1. Wash chicken, trim off fat.
2.Cut chicken into 1 inch pieces.
Toss with salt aND PEPPER.
3. In skillet, heat oil. Add chicken
and cook over medium-high heat for
5 mins., or until chicken in opaque
and side slightly golden. Remove
chicken and juices; set aside.
4. In same skillet, heat oil. Add
onion, celery, peppers, garlic and
saute until are tender.
5. Stir in tomatoes and the liquid.
Break up with a spoon. Stir in 1/2 cup
water , paprika, salt, cayenne pepper
and bay leaf.
6. Bring to a boil. Cover and simmer
over low heat for about 10 minutes..
Stir in chicken and juices.
7. Blend together cornstarch and
1 tbsp water. Stir into chicken mixture.
8. Uncover and simmer over low heat or
10 to 15 mins until chicken is done.