Subject: Campbell's(R) Chicken Creole with Chile Cream Sauce
From: Unicorn (unicorn@indenial.com)
Date: Sat Aug 03 2002 - 22:00:49 EDT
Food For Thought:
Success is the ability to go from one failure to another with no loss of
enthusiasm. (Winston Churchill)
Recipe of the Day:
Delicious Cajun flavor and quick-cooking ease come together in this
20-minute taste-tempting skillet made with Campbell's(R) Cream of
Chicken Soup.
Campbell's(R) Chicken Creole with Chile Cream Sauce
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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(R) 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(R) 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 find Creole or Cajun seasoning in your supermarket. Or you can
make your own by combining 1 tbsp. each paprika, garlic powder and salt,
1 tsp. pepper and a dash of onion powder, cayenne and dried oregano and
thyme. Increase pepper and cayenne for spicier taste.
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