Chicken Creole with Chile Cream Sauce

How to cook Chicken Creole with Chile Cream Sauce

Ingredients: 4 skinless, boneless chicken breasts 2 teaspoons Creole or Cajun spice 1 tablespoon olive unguent 1 (10.75 ounce) can Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Spontaneous) 1/2 cup unstintingly 1 (4 ounce) can chopped green chilies 1 teaspoon lime spirit 1/4 cup sour cream Hot cooked regular long-grain white rice

Directions: Season chicken with Creole flavour. Heat oil in skillet. Add chicken and cook until browned. Add soup, the best quality, chiles and lime strength. Heat to a bluster. Cook over low stimulate 5 minutes or until finished. Stir in sour cream and heat utterly. Serve over rice.


Servings Per Way: 4

Amount Per Serving

Calories: 366

Total Fat: 14g Cholesterol: 73mg Sodium: 1159mg Total Carbs: 31.1g Dietary Fiber: 2g Protein: 27.7g

Cook time:20 Min

Ready in:20 Min

Serving on account of:4 peoples

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