Chicken Etouffee

1/2 cup butter (see note)
2 cups chopped onions
1 1/2 cups chopped bell pepper
1 1/2 cups celery, chopped
2 cloves garlic, peeled and chopped
1 (14 ounce) can chopped tomatoes, undrained
1 cup chicken broth
2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted
2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons white pepper
2 pounds boneless chicken breasts, cut into bite-size pieces
1 cup finely chopped parsley
Cooked rice (optional)

Melt butter in a large skillet over low heat. Add onions, bell pepper, celery, garlic and sauté until vegetables soften and begin to release their juices, about 6 minutes.

Add tomatoes with their liquid and chicken broth. Simmer for 5 minutes. Add cream of chicken soup and stir until smooth. Stir in salt, black and white peppers and chicken pieces. Cover and simmer over low heat for 1 hour, stirring occasionally. Stir in parsley and serve over rice if desired.

NOTE: To reduce fat, butter may be reduced by half.