Chicken Creole with Chile Cream Sauce

Campbell's Chicken Creole with Chile Cream Sauce Recipe

Lime juice adds a burst of freshness to this flavorful sautéed chicken dish, seasoned with Cajun seasoning and zesty green chiles. 

At a glance

Prep

10 min.

Total

35 min.

Serves

4

Cook: 25 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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What You'll Need

1 1/4 pounds skinless, boneless chicken breast halves
2 teaspoons Creole or Cajun seasoning
1 tablespoon olive oil
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup water
1 can (4.5 ounces) chopped green chiles
1 teaspoon lime juice
1/4 cup sour cream

How to Make It

  • 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.

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Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

calories

420 310

totalfat

13g 15g

saturatedfat

3.5g 4g

cholesterol

115mg 115mg

sodium

3670mg 1010mg

totalcarbohydrate

39g 7g

dietaryfiber

12g 2g

protein

39g 34g

vitamina

25%DV 6%DV

vitaminc

410%DV 20%DV

calcium

30%DV 4%DV

iron

60%DV 6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
  • Serving Suggestion: This recipe is great served over hot cooked rice.
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RID#30

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