Chicken Creole with Chile Cream Sauce Recipe -
Chicken Creole with Chile Cream Sauce Recipe
  • READY IN 20 mins

Chicken Creole with Chile Cream Sauce

Recipe by  

"Campbell's® Condensed Cream of Chicken Soup is kicked up with a festive blend of green chilies and lime, and served over tender chicken breasts dusted with Cajun seasoning and sauteed until done."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • COOK

    20 mins

    20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 18, 2009

I've made this many, many times and I never get sick of it. I only make a few minor changes: first, I saute chicken tenders (instead of whole breasts) and slice them into bite sized pieces. Next, I double the sauce to serve over pasta, and usually add a little extra cajun seasoning to the sauce as well (I like it spicy!) And lastly, I usually add a can of cajun veg-all to the sauce. Delicious and simple!

Most Helpful Critical Review
Jan 04, 2011

We did not like this. The flavor was just not there - I even doubled everything. If I make it again, I will try adding some seasoning salt or "house seasoning" to the chicken, and then the creole/cajun seasoning, as well as combining the sauce in a separate saucepan instead of adding it to the skillet with the chicken & adding some additional salt/pepper to the sauce.

Oct 08, 2010

Very good. To add for simple convenience, I just add a can of rotel w/ tomatoes, green chillies and lime juice. (drain most of the juice) makes it quicker and easier!

Jul 28, 2009

Wow-what a wonderful twist on chicken! Chicken with a little kick! Definitely let the sauce set just a little bit after boiling to thicken somewhat-quick and easy. I loved it!

Nov 19, 2009

I love this recipe. I have made it several times, and each time I do, I question why I waited so long between making it. I do it just as it says. The chicken being cooked completely is the only thing you really need to watch for. I personally don't make the rice because I am trying to not eat as many carbs. Oh, and I used an entire 7 oz. can of chillies to spice it up a bit.

Oct 25, 2010

This was good but not "wow" and I give this recipe 3.5 start. It was quick and easy though so that's a definite plus for busy nights! The dish was more bland than I thought it would be and if I made it again, I would add extra seasoning, sea salt, and at least, another teaspoon of lime juice. The one tsp. of lime juice was barely evident. I think chipotle peppers (pureed or finely chopped) would make a good subtsitute for the green chilies, especially if you like it spicy.

Sep 21, 2010

Tried this on a whim because I had everything on hand and wanted something quick - I'm so glad I did. It was so good. This will definitely be made often at my house! Only thing I did different was to use lemon instead of lime.

Jul 02, 2010

This is a fantastic recipe!! The sauce is probably the most amazing sauce I have ever tasted! My fiance & I went nuts for this dish! Definitely going to be a regular in my house!


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  • Calories
  • 366 kcal
  • 18%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 27.7 g
  • 55%
  • Sodium
  • 1159 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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