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Chicken Etouffee



  • 1/2 cup butter (see note)
  • 2 cups chopped onions
  • 1 1/2 cups chopped bell pepper
  • 1 1/2 cups celery, chopped
  • 2 cloves garlic, peeled and chopped
  • 1 (14 ounce) can chopped tomatoes, undrained
  • 1 cup chicken broth
  • 2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
  • 2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons white pepper
  • 2 pounds boneless chicken breasts, cut into bite-size pieces
  • 1 cup finely chopped parsley
  • Cooked rice (optional)


  1. Melt butter in a large skillet over low heat. Add onions, bell pepper, celery, garlic and sauté until vegetables soften and begin to release their juices, about 6 minutes.
  2. Add tomatoes with their liquid and chicken broth. Simmer for 5 minutes.
  3. Add cream of chicken soup and stir until smooth.
  4. Stir in salt, black and white peppers and chicken pieces. Cover and simmer over low heat for 1 hour, stirring occasionally.
  5. Stir in parsley and serve over rice if desired.

To reduce fat, butter may be reduced by half.


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