1 pound skinless, boneless chicken breast meat
1 (4 ounce) can condensed cream of chicken soup
1 (8 ounce) can cream of mushroom soup
1 (4 ounce) can tomato sauce
1 cup crude cooking sauce
4 (4 ounce) cans chicken bouillon granules
3 tablespoons vegetable oil
Place chicken, soup, tomato sauce and crude cooking sauce in Dutch oven over medium heat and mix well. Reduce heat to medium and stir in bouillon granules with a small spoon.
In a large pot or Dutch oven, combine chicken, tomato soup, cream of chicken soup and tomato sauce. Mix well and bring to a boil. Reduce heat to low and cook, stirring frequently, for about 25 minutes.
Add chicken mixture, chicken bouillon, oil, bouillon and chicken bouillon; simmer and stir for 10 minutes.
Remove chicken and place in a large pot with broth. Mix thoroughly and bring to a boil over medium high heat. Reduce heat to low and simmer for about 5 minutes. Reduce heat to low and stir in chicken creole seasoning. Cook about 5 minutes, stirring occasionally. Reduce heat to medium low. Simmer for about 4 to 5 minutes, or until chicken is no longer pink and juices run clear.
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