Recipe - Chicken Julie

1 pound Chicken breast; no skin, no
bone, RTC, bitesized
pieces
1 teaspoon Cajun seasoning
1 md Onion; finely chopped
One half md Bell pepper; chopped
One fourth cup Celery; finely chopped
2 Cloves garlic; minced
1 cup White wine
1 cn Cream of Chicken Soup; (98%
fat free)
1 cn Cream of Celery Soup; (98%
fat free)
One half cup Chicken broth
4 lg Fresh mushrooms; cut or sliced up
One half cup Green onions; finely chopped
One fourth cup Fresh parsley; minced
One half teaspoon Tabasco sauce
1 tablespoon White wine Worcestershire
sauce
1 cup Longgrain white rice;
uncooked
1 tablespoon Wild rice; uncooked

Preheat the oven to 350 degrees. Season the chicken with the Cajun
seasoning. Heat a large nonstick skillet over medium heat. When it is hot,
add the seasoned chicken. Shake the pan to be sure that all sides of the
chicken are browned. Add the onions, bell pepper, celery, and garlic, then
cook over heat for 3 minutes, stirring often. Add the wine and bring to a
boil, then reduce the heat to low.

Add all the remaining ingredients to the skillet, and stir until well
mixed. Cook over low heat for 3 minutes, then pour into a 2 quart covered
casserole and bake for 30 minutes. Remove the cover and stir well, then
cover and bake for 30 more minutes, or until the rice is cooked. Serve hot.

Serving Ideas : Serve with mixed green salad and Knorr Leek Soup.

NOTES : You can make ahead and refrigerate or freeze. Calories: 320.7 Fat:
5.1g (15% from fat) Protein: 22.9g Carbohydrates: 39.6g Cholesterol: 53 mg
Sodium: 944mg Dietary Fiber: 1.8
Recipe by: Jude Theriot, Cajun Healthy Cookbook

Posted to EATLF Digest by MrsTPK MrsTPK@aol.com on May 12, 1998