Chicken Etouffee - cooking recipe

Ingredients

chopped onion
chopped bell pepper (red and green)
chopped celery
1 stick butter or margarine
1 can cream of chicken soup
1 can Ro-Tel with green chiles
chicken breasts, cut in strips

Preparation

Spray skillet with Pam and brown chicken.
Season chicken with Tony Chachere's Tabasco herbs and spices and Tabasco-seasoned salt*.
Cook vegetables in melted butter until onions are translucent.
Add soup and Ro-Tel to vegetables.
Mix well.
Add vegetable-soup mixture to chicken and simmer approximately 30 minutes.
Serve on rice.