Dad's Chicken Creole

1 spanish onion
1 red pepper
1 green pepper
1/4 lb butter
2 cans Campbell's mushroom soup
1 large can whole tomatoes
2 chicken breasts
1/3 cup water
1/4 cup liquid chicken bouillon
2 tsp Worcestershire sauce
Tabasco sauce

Melt butter in large frying pan.
Sautee diced onions and peppers.

While the sautee is underway, put the mushroom soup and tomatoes in a large mixing bowl. Mix together (use your hands), making sure to break up the tomatoes.

Add 1/3 cup water to the chicken bouillon in a cup and mix to dissolve the bouillon. Then add to the mushroom soup/tomato mix.

Add tabasco sauce and worcestershire sauce to flavour as desired.

Mix in the sauteed vegetables.

Put the mix into a casserole dish, or crock pot.

Lay the two chicken breasts into the mix and make sure they are covered by it, to the extent possible.

Cook at 300 degrees for a couple of hours. Or on low in crock pot for a couple hours.

Serve over rice.