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

  • Campbell's® Condensed Cream of Mushroom Soup

    Campbell's® Condensed Cream of Mushroom Soup

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What You'll Need

1 tablespoon vegetable oil
1 medium carrot, peeled and sliced
1 small onion, peeled, cut in half and sliced
2 pounds skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup water
Salt or ground black pepper
1 poblano chile, roasted, peeled, seeded and sliced
1 medium red pepper, roasted, peeled, seeded and sliced
Hot cooked 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 with the salt and black pepper.

  • 3

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

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

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

Easy Substitutions

  • 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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RID#61320

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