Creole chicken casserole

Yield: 1 servings

Measure Ingredient
2 cups Uncooked instant rice
2 cups Chicken broth
½ teaspoon Red pepper sauce medium onion, chopped (about 1/2 cup)
1 Clove garlic, crushed
2 cups Cut-up cooked chicken
1 cup Finely chopped fully cooked smoked ham
¼ cup Tomato paste
1 small Green bell pepper; chopped (about l/2 cup)
16 ounces Whole tomatoes, undrained
6½ ounce Shrimp, rinsed and drained

Mix rice, broth, pepper sauce, onion and garlic in 3-quart microwavable casserole. Cover tightly and microwave on high 9 to 11 minutes or until rice is tender and liquid is absorbed. Stir in remaining ingredients; break up tomatoes. Cover tightly and microwave 8 to 10 minutes, stirring after 5 minutes, until hot.

6 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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