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Chicken Creole with Chile Cream Sauce

Chicken Creole with Chile Cream Sauce

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Campbell's Kitchen

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.

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Nutrition

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  • 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

Directions

  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

April
49
3/18/2009

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 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!

Trudee
21
10/8/2010

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!

Angie Howe
17
7/28/2009

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!