Chicken Creole

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 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) bottles louisiana seafood cocktail sauce
• 1 1/2 cups cooked rice

Recipe

• 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. pour chicken broth in the bottom of casserole and bake.
• 6 place in 400°f oven and bake about 30 minutes.
• 7 remove from oven and pour seafood sauce over chicken.
• 8 continue baking chicken in 400°f oven until chicken is fully cooked.
• 9 serve chicken over cooked rice with vegetables.
• 10 spoon sauce over top.