Chicken Creole with Chile Cream Sauce

79 Reviews

Cook: 20 min
Ready In: 20 min

“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.” - by Campbell's Kitchen

Ingredients

4 skinless, boneless chicken breasts
2 teaspoons Creole or Cajun seasoning
1 tablespoon olive oil
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 (4 ounce) can chopped green chilies
1 teaspoon lime juice
1/4 cup sour cream
Hot cooked regular long-grain white rice

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Directions

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

Nutrition

Amount Per Serving (4 total)

Calories
366 cal
18%

Fat
14 g
22%

Carbs
31.1 g
10%

Based on a 2,000 calorie diet

Reviews (79)

Rate This Recipe

April

Mar. 18, 2009

"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 do..." See moreuble 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!"

Trudee

Oct. 8, 2010

"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!..." See more"

Angie Howe

Jul. 28, 2009

"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!..." See more"

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