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

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    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 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup water
1 can (4.5 ounces) chopped canned 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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  • 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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