Chicken Creole - cooking recipe

Ingredients

1 1/2 c. diced, cooked chicken
1 small onion, chopped
1/2 medium green pepper, chopped
2 stalks celery, diced
2 Tbsp. butter or margarine
1 (4 oz.) can mushroom stems and pieces (undrained)
1 (16 oz.) can stewed tomatoes, crushed
1 bay leaf
1/2 tsp. granulated sugar
1/2 tsp. seasoned salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 Tbsp. each: cornstarch and cold water
1/4 c. chopped parsley

Preparation

In 2-quart saucepan, saute onion, green pepper and celery in butter until onion is tender but not browned.
Add mushrooms, tomatoes, bay leaf, sugar, seasoned salt, pepper and Worcestershire sauce; bring to a boil.
Simmer, uncovered, for 10 minutes.
Add chicken and heat.
Blend cornstarch and water; stir in.
Cook, stirring until thickened.
Add parsley and serve.
Good with hot, cooked brown or white rice, a green salad and French bread and yum-yum.
Serves 4.