Chicken Creole with Chile Cream Sauce

Chicken Creole with Chile Cream Sauce

Campbell's Kitchen 0

"Campbell's® Condensed Cream of Chicken Soup is kicked up with a festive blend of green chilies and lime, and served over tender chicken breasts dusted with Cajun seasoning and sauteed until done."

Ingredients 20 m {{adjustedServings}} servings 366 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 27.7 g
  • 55%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Season chicken with Creole seasoning.
  2. Heat oil in skillet. Add chicken and cook until browned.
  3. Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 minutes or until done.
  4. Stir in sour cream and heat through. Serve over rice.
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Reviews 86

  1. 110 Ratings


I've made this many, many times and I never get sick of it. I only make a few minor changes: first, I saute chicken tenders (instead of whole breasts) and slice them into bite sized pieces. Next, I double the sauce to serve over pasta, and usually add a little extra cajun seasoning to the sauce as well (I like it spicy!) And lastly, I usually add a can of cajun veg-all to the sauce. Delicious and simple!


Very good. To add for simple convenience, I just add a can of rotel w/ tomatoes, green chillies and lime juice. (drain most of the juice) makes it quicker and easier!

Angie Howe

Wow-what a wonderful twist on chicken! Chicken with a little kick! Definitely let the sauce set just a little bit after boiling to thicken somewhat-quick and easy. I loved it!