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


20 min.


45 min.



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

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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

    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.

  • 2

    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.

  • 3

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

  • 4

    Season the chicken as desired.

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  • 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.
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