Creole Chicken And Rice Casserole - cooking recipe

Ingredients

2 1/2 or 3 lb. cut up fryers
1/2 c. onion, chopped
1/2 c. celery, chopped
1/2 tsp. minced garlic
salt and pepper to taste
1 (10 oz.) can Ro-Tel
1/4 c. margarine
1/2 c. bell pepper, chopped
1 c. long grain rice
1/4 tsp. red pepper
2 c. chicken broth (reserved or canned)

Preparation

Cook chicken in 1 quart of water until done. Cool and remove meat from bone.
Reserve broth.
Melt margarine in a large skillet.
Saute onion, green pepper and celery.
Add garlic, red pepper and salt and pepper to taste.
Combine Ro-Tel and broth with sauce mixture; simmer 10 minutes.
Add rice and chicken. Cover with tightly fitting lid and simmer for 1 hour.
Add broth as needed.