Ingredients

1 large onion, chopped
1 small green pepper, chopped
1/2 small sweet red pepper, chopped
2 stalks celery, chopped
1clove garlic, minced
2 Tbsp. margarine
2 Tbsp. flour
3 C. chopped, cooked chicken breast
3/4 C. water
3/4 tsp. dry chicken bouillon powder
1/2 tsp. dried whole thyme
1/4 tsp. salt
1/4 tsp. red pepper
dash of hot sauce
2 C. hot cooked parboiled rice
1 Tbsp. chopped fresh parsley

Cooking Instructions

Coat a large skillet with Pam; place over medium heat until hot. Add onion and other vegetables, Saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat for 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer for 2 minutes or until thoroughly heated. Serve over hot, cooked rice. Sprinkle with parsley.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)