Chicken casserole

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.
2. 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.
3. In same skillet, heat oil. Add onion, celery, peppers, garlic and saute until are tender.
4. Stir in tomatoes and the liquid. Break up with a spoon. Stir in 1/2 cup water , paprika, salt, cayenne pepper and bay leaf.
5. Bring to a boil. Cover and simmer over low heat for about 10 minutes.. Stir in chicken and juices.
6. Blend together cornstarch and 1 tbsp water. Stir into chicken mixture.
7. Uncover and simmer over low heat or 10 to 15 mins until chicken is done.