CHICKEN CREOLE with CHILE CREAM SAUCE
“Condensed cream of chicken soup is kicked up with a festive blend of green chilies and lime, and served over tender chicken breast dusted with Cajun seasoning and sautéed until done.”
4 skinless, boneless chicken breast
2 teaspoons of Creole or Cajun seasoning
1 tablespoon olive oil
1 (10.75-oz.) can condensed cream of chicken soup
½ cup water
1 (4-oz.) can chopped green chilies
1 teaspoon lime juice
1/4 cup sour cream
Hot cooked regular long-green white rice
Season chicken with Creole seasoning.
Heat oil in skillet. Add chicken and cook until browned.
Add soup, water, Chile’s and lime juice. Heat to a boil. Cook over low heat 5 minutes or until done.
Stir in sour cream and heat through. Serve over rice.
Yield: 4 servings.
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