Chicken Creole with Chile Cream Sauce

By Stina

Lime juice adds a burst of freshness to this flavorful sautéed chicken dish, seasoned with Cajun seasoning and zesty green chiles.

Ingredients

• 1 1/4 pounds skinless, boneless chicken breast halves
• 2 teaspoons Creole or Cajun seasoning
• 1 tablespoon olive oil
• 1 can (10 3/4 ounces) Campbell's® Condensed 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

Preparation

Step 1

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Lime juice adds a burst of freshness to this flavorful sautéed chicken dish, seasoned with Cajun seasoning and zesty green chiles.

Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned on both sides.

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.

Stir in the sour cream and cook until the mixture is hot and bubbling.

OMG!! This was so yummy...I used Old Bay seasoning instead. My 6 year old daughter didn't make a sound for 5 minutes she was enjoying it so much. She even asked for a second plate. I also made home mashed potatoes to serve with the chicken. YUMMY!!! I'll make it again, and again, and again.

This one's a keeper! I needed a quick meal to fix last minute and this turned out DELICIOUS! All of my guests gobbled it up, including the picky eater. I served it on top of rice pilaf with steamed fresh green beans on the side. The only modifications I made were that I used 1/2 cup of milk instead of water and added a can of dice tomatoes (drained). In the rush of things I even forgot to stir in the sour cream and it still turned out incredible. Will definately make this again! Thanks Campbells!

This dish has great spicy flavor, and a teeny kick to it! My family loves it, and I've already made it twice In the last couple weeks, due to husband's request.Note: I substitute chicken broth for the water, it adds even more flavor.

Makes:

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