Yield: 8 Servings
|1 pounds||Kielbasa; lean, chopped|
|1 pounds||Chicken breast; no skin, no bone, R-T-C, cut in 1\" pieces|
|32 ounces||Chicken broth|
|24 ounces||Picante sauce|
|1 \N||Bell pepper; chopped|
|1 cup||Celery; chopped|
|4 \N||Potatoes OR; diced|
Cut chicken and sausage into bite sized pieces. Add onions, peppers, celery, potatoes, picante sauce & broth. Cook for 1 to ½ hours or pressure cook meat for 10 minutes then cook all ingredients for 30 minutes.
NOTES : Freezing Instructions - My family likes this better when we use rice to freeze this. We only do the potatoes when we will eat it that day (or as leftovers for the next week).
Recipe by: Glenda Denham
Posted to MasterCook Digest by "Melani D. Carey" <mcarey@...> on Aug 19, 1998, converted by MM_Buster v2.0l.