Happy Sunday Evening Everyone! This week I am sharing with you my try at Chicken Jambalaya. A   recipe I found in the Better Homes and Gardens  New Cook Book.

 Chopped Celery

 Chopped onion

 chopped Grean pepper

2 tablespoons butter

1 141/2 oz can tomatoes, cut up

1 1/2 cups chicken broth

2/3 cups long grain rice

dried basil, thyme, garlic salt, pepper, hot pepper sauce, bay leaf

2 cups cubed cooked chicken

In a skillet cook celery, onion, and green pepper in butter till veggies are tender. Stir in the undrained tomatoes, broth, rice, and spices. Bring to boil and then simmer for 20 minutes. Add chicken, cook till heated through.

What´s cooking in your kitchen this week?