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| 1 x ca. 450 g | Chicken breast; no skin, no bone, R-T-C, bite-sized pieces |
| 1 Teelöffel | Cajun seasoning |
| 1 mittel | onion finely chopped |
| 1/2 mittel | Bell pepper chopped |
| 1/4 Tasse | Celery finely chopped |
| 2 | cloves garlic minced |
| 1 Tasse | white wine |
| 1 Dose | Cream of Chicken Soup; (98% fat free) |
| 1 Dose | Cream of Celery Soup; (98% fat free) |
| 1/2 Tasse | chicken broth |
| 4 gross | mushrooms fresh, sliced |
| 1/2 Tasse | green onions finely chopped |
| 1/4 Tasse | Parsley fresh, minced |
| 1/2 Teelöffel | tabasco sauce |
| 1 Esslöffel | White wine Worcestershire sauce |
| 1 Tasse | Long-grain white rice; uncooked |
| 1 Esslöffel | Wild rice; uncooked |
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Preheat the oven to 350 degrees. Season the chicken with the Cajun seasoning. Heat a large nonstick skillet over medium heat. When it is hot, add the seasoned chicken. Shake the pan to be sure that all sides of the chicken are browned. Add the onions, bell pepper, celery, and garlic, then cook over heat for 3 minutes, stirring often. Add the wine and bring to a boil, then reduce the heat to low.
Add all the remaining ingredients to the skillet, and stir until well mixed. Cook over low heat for 3 minutes, then pour into a 2 quart covered casserole and bake for 30 minutes. Remove the cover and stir well, then cover and bake for 30 more minutes, or until the rice is cooked. Serve hot.
5.1g (15% from fat) Protein: 22.9g Carbohydrates: 39.6g Cholesterol: 53 mg Sodium: 944mg Dietary Fiber: 1.8
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