1 tablespoon vegetable oil
1 medium onion, quartered
3 medium carrot, quartered
3 medium celery, quartered
3/4 cup chicken broth
2 tablespoons dry bread crumbs
2 teaspoons dried basil
2 teaspoons dried sage
2 teaspoons salt
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 teaspoon dried marjoram
1 1/2 teaspoons dried basil
1 (16 ounce) can chicken broth
1 (8 ounce) can chicken while in liquid form
1 (8 ounce) can cream-style corn
Heat oil in a large saucepan over medium heat. Saute onion, carrot, celery and chicken until tender. Stir in broth and bread crumbs. Saute chicken for 4 to 5 minutes. Pour chicken mixture into creole mixture.
Combine chicken and cream-style corn in a small bowl; stir well. Add chicken broth and chicken mixture. Bring to a simmer over medium-low heat.
Remove from heat. Stir in cream-style corn and chicken mixture. Return to a simmer over medium heat for 1 to 2 minutes.
Stir cream-style corn mixture into creole mixture, stirring just enough to moisten all ingredients. Cover, reduce heat to low and simmer, stirring constantly, for 1 hour, until flavors are well blended.