Chicken Simmered in Poblano Cream

Campbell's Chicken Simmered in Poblano Cream Recipe

Roasted poblano chiles can range from mild to extra spicy in flavor but are always delicious.  Succulent pan-browned chicken, the deep richness of mushrooms and the sweet flavors of caramelized carrot and onion create the perfect balance when paired with hot, roasted poblano chiles.

At a glance

Prep

20 min.

Total

45 min.

Serves

6

Cook: 25 min.

Made With

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

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

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

2 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 medium carrot, peeled and sliced
1 small onion, peeled, cut in half and sliced
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup water
1 poblano chile, roasted, peeled, seeded and sliced
1 medium red bell pepper, roasted, peeled, seeded and sliced
3 cups Hot cooked white rice

How to Make It

  • 1

    Season the chicken as desired.

  • 2

    Heat the oil in a 12-inch skillet over medium-high heat. Add the carrot and cook for 2 minutes or until tender-crisp, stirring occasionally. Add the onion and cook for 2 minutes, stirring occasionally. Add the chicken and cook for 8 minutes or until well browned on both sides. Remove the chicken and vegetables from the skillet.

  • 3

    Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season to taste.

  • 4

    To serve, spoon the soup mixture over the chicken. Top with the vegetables, chile and red pepper, if desired. Serve with the rice.

Full Screen View

Recipe Nutritional Information

Made With

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

calories

380

totalfat

9.139g

saturatedfat

1.489g

cholesterol

112mg

sodium

433mg

totalcarbohydrate

34.159g

dietaryfiber

2.091g

protein

37.202g

vitamina

50%DV

vitaminc

80%DV

calcium

2%DV

iron

10%DV

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

  • Ingredient Note: To roast the poblano chile and red pepper, place onto a baking sheet.  Heat the broiler.  Broil until the skin is blackened, turning over every 3 minutes.  Remove the chile and pepper to a paper bag.  Close the bag and wrap in a clean kitchen towel.  Let stand for 10 minutes.  Remove the skin and seeds and slice.
  • Time-Saving: You can substitute 1 drained jarred roasted red pepper for the fresh red pepper and skip the roasting step.
  • Recipe Note: Most dried or fresh chiles can irritate hands or eyes, so consider wearing rubber gloves while handling chiles.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#61320