1/4 cup vegetable oil
1/3 cup diced onion
1 cup diced celery
1/2 cup diced carrot
1 (5 ounce) can concentrated cream of chicken soup
1 (6 ounce) can tomato paste
1 (10 ounce) can chicken broth
2 tablespoons Creole seasoning
2 tablespoons hot paprika
Heat oil in a large skillet over medium heat. Saute onion, celery and carrot for about 3 minutes and add chicken soup, tomato paste, chicken broth and Creole seasoning.
Reduce heat to medium heat. Add chicken and toss for another minute.
Return chicken to pan with juices from soup mixture and pour over chicken. Sprinkle with paprika. Cover skillet. Cover, and cook over medium heat for 5 minutes. Remove skillet from heat. Discard chicken.
Reduce heat to medium. Add cream of chicken soup and cream of celery mixture to skillet, stirring constantly. Fry over medium heat for 5 minutes, or until chicken is cooked through and juices run clear. Serve chicken over a lettuce leaf or tortilla, or spoon over chicken and lettuce.
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