Creole Chicken

This recipe actually comes from my mom. It's one of her go-to recipes and I love it! Unfortunately, David isn't too fond of peppers or cooked tomato chunks, so I rarely make this dish at my house. This is a great recipe for stretching your budget, it uses things I usually have on hand. However, I realize not everyone always has creole seasoning.
Warning: Creole seasoning is spicy, so don't use too much. If if it's too spicy add a little sugar to the dish.

Serves: 4-6

1 1/2 C boneless/skinless chicken, cooked and chopped   
2 stalks celery, chopped  
2 C sweet pepper, chopped   
1/2 onion, chopped
1 (14 oz) can diced tomatoes 
1 ½ tsp Creole seasoning (or to taste)   
1 TBSP lemon juice   
3 C rice prepared   

Sauté chicken, celery, pepper, and onion in a large skillet over medium heat 5 minutes or until heated through. Add tomatoes, seasoning, and lemon juice. Simmer 10 minutes. Serve over rice.

Enjoy!

Stretching your dollar:
Canned tomatoes can get pretty expensive at most grocery stores, so when I need more and can't find a sale, I go to Aldi where they are usually cheap enough. They used to be $.55, but are now $.59.
Use leftover meat from another meal, or buy bone-in chicken and de-bone it yourself.
The pepper and celery can be purchased in frozen bags for $1 (or you can freeze them yourself when you find a great deal).

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