Recipe by Campbell's Kitchen
"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."
Watch video tips and tricks
skinless, boneless chicken breasts
Creole or Cajun seasoning
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (4 ounce) can
chopped green chilies
Hot cooked regular long-grain white rice
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!
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.
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!
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!
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.
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.
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!
We loved this dish! Its simple and very tasty. Substituted jalepenos for the chilies (because that's all I had!) and added extra Cajun season (because we like it hot!). Very pleased with this one!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Creole with Chile Cream Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 126
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This one-pot Mexican classic is easy and packed with flavor.
This dish is delicious, and so easy with Campbell's® Cream of Mushroom Soup.
Chicken broth and stock are heavy hitters for your holiday feast.