Chicken Creole with Chile Cream Sauce

Chicken Creole with Chile Cream Sauce
  • 4 skinless, boneless chicken breasts
  • 2 teaspoons Creole or Cajun seasoning
  • 1 tablespoon olive oil
  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
  • 1/2 cup water
  • 1 (4 ounce) can chopped green chilies
  • 1 teaspoon lime juice
  • 1/4 cup sour cream
  • Hot cooked regular long-grain white rice


  1. Season chicken with Creole seasoning.
  2. Heat oil in skillet. Add chicken and cook until browned.
  3. Add soup, water, chiles and lime juice. Heat to a boil. Cook over low heat 5 minutes or until done.
  4. Stir in sour cream and heat through. Serve over rice.

04/04/2017
Chicken Creole with Chile Cream Sauce, recipe PT15M PT1H 5 455 calories

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