Chicken Etoufee(A-2-Fay) |
| Name: |
Keri |
| Base: |
LRAFB |
| Recipe: |
1 Whole chicken (boiled and deboned)
1 Can Rotel Tomatoes
4 Cans Campbell's Golden Mushroom Soup
3-4 Chicken Bouillon Cubes
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Boil chicken (season chicken with Tony's Creole Seasoning or salt/pepper before boiling). Also add 3-4 Chicken bouillon cubes, once chicken is done, take off the bone, retaining chicken stock.
Put SOUP in large pot (dilute with chicken stock, leaving very thick), add Rotel Tomatoes. Heat the chicken, soup, tomatoes until hot, the consistency needs to be very thick, like a gravy.
Once hot, severe over rice of choice (white or yellow). I also like to severe this with garlic bread. |
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