Remove meat from chicken breasts. Cut into chunks.Cook in pan with butter.
In large skillet over medium heat, in butter, saute onion, celery and green pepper until tender-crisp. Stir in tomato sauce, chili powder, thyme, sugar Tabasco and mushrooms; simmer, uncovered, 10 minutes. Add chicken and heat through.
Meanwhile, cook rice according to directions.
Serve with Chicken Creole over rice.
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