Baked Chicken Creole
This tasty Baked Chicken Creole dinner, with chicken, tomatoes, onions, bell peppers, celery, and garlic, is bursting with Creole flavor and is easy to make.
- 1 tablespoon flour
- 1 medium green bell pepper chopped
- 1 medium onion rough chopped
- 3 celery ribs chopped
- 1 lb. boneless skinless chicken thighs cubed
- 2 garlic cloves minced
- 1 tablespoon creole seasoning
- 1 can 14.5 oz. diced tomatoes with basil, garlic, and oregano, undrained
- ¼ cup low sodium chicken broth
- ¼ tsp. crushed red pepper flakes adjust amount to taste
Preheat oven to 350 degrees F.
Place a Reynolds Large Oven Bag in a 9 x 13 baking dish, with the bag opening facing you.
Add in the tablespoon of flour to the bottom of the bag.
Add the bell pepper, onion, and celery in the bag.
Add in the chicken and then the garlic in the bag.
Pour the diced tomatoes with liquid over the chicken and vegetables.
Pour in the chicken broth.
Sprinkle crushed red pepper flakes over the top, if desired.
Close the oven bag with the tie that comes in the oven bag box.
Using scissors, cut 6 slits in the top of the bag. Make sure the bag does not hang over the side of the dish.
Place the dish in the preheated oven, leaving plenty of room for the bag to expand without touching any oven elements.
Bake at 350 degrees F for about 25 minutes.
Calories: 169kcal | Carbohydrates: 7g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 115mg | Potassium: 408mg | Fiber: 1g | Sugar: 2g | Vitamin A: 762IU | Vitamin C: 27mg | Calcium: 22mg | Iron: 1mg