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."
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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
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