Recipe by Campbell's Kitchen
"Roasted poblano chiles can range from mild to extra spicy in flavor but are always delicious. Succulent pan-browned chicken, the deep richness of mushrooms and the sweet flavors of caramelized carrot and onion create the perfect balance when paired with hot, roasted poblano chiles."
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carrot, peeled and sliced
onion, peeled, cut in half and sliced
skinless, boneless chicken breast halves
1 (10.75 ounce) can
Campbell's® Condensed Cream of Mushroom Soup
Salt or ground black pepper
poblano chile, roasted, peeled, seeded and sliced
red pepper, roasted, peeled, seeded and sliced
Hot cooked rice
I have not tried this, but it intrigues me. I suggest using both boneless breast halves and boneless thighs. And buy the chicken with skins on for extra flavor. You may need to cook the chicken a little longer. If you are concerned about the fat, remove and discard the skin before plating.
I haven't tried this recipe yet either. I have a question. How can it be called "Poblano cream" when the Poblanos aren't cooked in any sauce??? Just roast the chili and pepper and serve with a cream of mushroom soup sauce? I'm sorry but the directions for this recipe just don't make any sense. Sorry...the one star is NOT for the recipe and if I could change the wording from "Couldn't eat it" to Couldn't make it", I would.
Just what I'm looking for. Bought some gorgeous Poblanos yesterday and will give this a try. How can someone decide if they don't like a recipe if they haven't tried it? If a recipe doesn't appeal to you, shut up and move on. Keep your hate to yourself.
This recipe is vague, it says chicken in Pablano cream but recipe doesnt call for the peppers to be put into the sauce, it only says to put on the chicken when serving
I am not a soup sauce fan, but Campbell's sells a Cream of Poblano soup in many parts of the country, and it is very good. King Ranch Chicken casserole is fabulous when you use it for the can of cream of mushroom, along with the cream of chicken soup. I will try this recipe using the poblano soup and one more roasted poblano, small dice, in the sauce. Using a large onion, sautéed well, then putting at least a third of it in the sauce would help also. Remember thst Mexican cookery uses white onions and is more compatible with those recipes. Minced fresh cilantro sprinkled lightly on top as a garnish is a nice touch, but only if you enjoy it. Sometimes, I believe Campbell's is so focused on shortcuts they sacrifice flavor anf many dishes come out very bland.... always tweak them to suit your taste. Oh, and cook that chicken for at least fifteen minutes more at a low simmer stirring occasionally.
It seems that putting the peppers into the simmering sauce would help a lot. And if you really want flavor, get a can of chipotle peppers in adobe sauce, dice one up really small or whiz it in the blender or food processor and add that to your sauce. Then it will have a little kick and a lot more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Simmered in Poblano Cream
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 72
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