Hi Cupcake,

I went to Wal-Mart to buy that Tony Chachere's Creole seasoning you mentioned in the recipe under the thread, Something Different. I couldn't find it so wanted to clarify with you, is it liquid form or dry? Also could you give me an idea of how much butter is reasonable to use for three to four boneless chicken breasts? Your welcome to email me, it's embedded in my name.

Thanks!!

Always scares me when I see a post started with my name. lol... At least this one is benign! Do you have a normal WalMart or a supercenter? It is in the supercenters.. it is in dry form..usually in the seasoning aisle by the season salt and dry ranch,etc. It is a green, red and white bottle. As far as amount of butter...our friend uses awful amounts of margarine..he likes to use a half tub of the stuff but I would do a stick or less for that amount. Butter will brown and burn sooner than the oleo...It depends entirely on how much you worry about your fat and cholesterol! Good luck!

Ahh.. Tony Chacheres Original Creole Seasoning... I just used that tonight on my potatoes. Love it!

I take like 4 or 5 potatoes, wash them off, and cut them into 1/4 inch slices. Then take an onion and cut it all up in slices. Melt a stick of butter. Use a 9 by 12 inch pan. First make a layer of onions, then potatoes and then pour some butter over it. Sprinkle Tony's seasoning over that layer. Then do another layer just the same until your potatoes are gone. Cover the pan with foil. Bake in the oven 400 degrees for about 50 minutes or potatoes are tender.

That is good! I like to add baby carrots,too.

We do have a Super Wal-Mart. Thank you so much for your answers and Lark, that sounds good too. Glad you shared. Plan on trying that as well.