Subject: Campbell's Chicken Creole with Chile Cream Sauce
From: Unicorn (unicorn@indenial.com)
Date: Mon Sep 10 2001 - 18:38:12 EDT
Food for Thought:
Love your children with all your hearts, love them enough to discipline
them before it
is too late...Praise them for important things, even if you have to
stretch them a bit.
Praise them a lot. They live on it like bread and butter and they need
it more than
bread and butter. (Lavina Christensen Fugal)
Recipe of the Day:
Here's another delicious and easy prize-winning entry from our 20-Minute
Recipe
Challenge that's sure to be a winner with your family!
Campbell's Chicken Creole with Chile Cream Sauce
Prep/Cook Time: 20 min.
4 boneless chicken breast halves
2 tsp. Creole or Cajun seasoning
1 tbsp. olive oil
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/2 cup water
1 can (4 oz.) chopped green chilies
1 tsp. lime juice
1/4 cup sour cream
Hot cooked rice
SEASON chicken with Creole seasoning.
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, water, chilies and lime juice. Heat to a boil. Cook over low
heat 5 min. or
until done.
STIR in sour cream and heat through. Serve over rice. Serves 4
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
4 boneless chicken breast halves
Sour cream
Rice
Olive oil
1 can (4 oz.) chopped green chilies
Lime juice
Creole or Cajun seasoning
Kitchen Clip:
You can refrigerate leftover sour cream in its original carton for up to
one week after
the 'Sell-By' date on the carton.
This archive was generated by hypermail 2b28 : Mon Oct 01 2001 - 00:00:01 EDT