Chicken Creole with Chile Cream Sauce
Recipe from Campbell's

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.


Chicken Creole with Chile Cream Sauce

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Servings: 4
Prep Time: 10 mins
Total Time: 35 mins
Related Categories: Boneless Chicken, Boneless Chicken Breasts, Boneless Chicken Breasts
 
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Ingredients
  • 4 
    skinless, boneless chicken breast halves (about 1 pound)
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  • 2  tsp.
    Creole or Cajun seasoning
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  • 1  tbsp.
    olive oil
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  • 1  can
    (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
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  • 1/2  cup
    water
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  • 1  can
    (4.5 ounces) chopped green chiles
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  • 1  tsp.
    lime juice
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  • 1/4  cup
    sour cream
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  •  
    Hot cooked regular long-grain white rice
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Directions
1.
Season the chicken with the Creole seasoning.
2.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.
3.
Stir the soup, water, chiles and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
4.
Stir in the sour cream and cook until the mixture is hot and bubbling. Serve the chicken and sauce with the rice.
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