Chicken Creole with Chile Cream Sauce Recipe

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.

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

266 308

totalfat

10.7g 14.9g

saturatedfat

2.9g 4.1g

cholesterol

112mg 115mg

sodium

935mg 1008mg

totalcarbohydrate

7.3g 7.3g

dietaryfiber

2.3g 2.3g

protein

32.8g 32.8g

vitamina

10%DV 6%DV

vitaminc

20%DV 20%DV

calcium

4%DV 4%DV

iron

0%DV 0%DV

  • 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.