pat's Recipe

Mardi Gras Chicken (blue-ribbon culinary st fair)

Category: Poultry

3 cups chicken breasts, skinned, boned and
cut into chunks
1/2 tsp seasoned salt
1/4 tsp pepper
1/2 tsp paprika
1 tsp Santa Fe-style spice blend seasoning
1 can (10 3/4-oz) cream of onion soup,
undiluted
1 can (10 3/4-oz) cream of chicken Dijon
soup, undiluted
8 ounces sour cream
2 Tbsp Tabasco green pepper sauce
3 cups bread crumbs
1 can (14 1/2-oz) chicken broth
1/2 cup butter, melted
2 Tbsp dried parsley flakes
Fresh parsley, bell pepper slices and Sante FE-style spice blend for garnish

Preheat oven to 350 degrees. Spread chicken chunks in a 13x9-inch baking dish. Sprinkle seasoned salt, pepper, paprika and Santa Fe seasoning over chicken. Mix the two soups, sour cream and Tabasco sauce together in mixing bowl. Spread over chicken. Mix broth and butter together in mixing bowl. Pour over soup mixture. Sprinkle dried parsley flakes over bread cubes. Bake for 1 hour.
Note: serve with New Orleans-style jambalaya rice on the side. Garnish with fresh parsley; red, yellow and green peppers; and Santa Fe-style spice blend.

serves 6