SAUSAGE CHICKEN CREOLE

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SAUSAGE CHICKEN CREOLE
Owner/Copyright: RBI 1988
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Servings: 4 servings

Prep Time: 15

Cook Time: 55
INGREDIENTS:

1 (14 1/2 ounce) can whole tomatoes, undrained and cut up

1/2 cup uncooked regular rice

1/2 cup hot water

1 tablespoon FRANK'S® REDHOT® Cayenne Pepper Sauce

1 teaspoon Cajun or Creole seasoning blend

1 (16 ounce) bag frozen vegetable combination (broccoli, corn, red pepper), thawed and drained

1 1/3 cups FRENCH'S® French Fried Onions or FRENCH'S® Cheddar French Fried Onions

4 chicken thighs, skinned

1/2 pound Italian sausage, quartered and cooked

1 (8 ounce) can tomato sauce

DIRECTIONS:

Heat oven to 375°F. Combine tomatoes, rice, water, Frank's RedHot Sauce and seasonings in 2-quart baking dish. Bake, covered, for 10 minutes.

Stir vegetables and 2/3 cup French Fried Onions into rice mixture. Arrange chicken and sausage on top. Pour tomato sauce over all.

Bake, covered, for 40 minutes or until chicken is done. Top chicken with remaining onions. Bake 3 minutes until onions are golden.

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