Subject: Chicken Creole with Chile Cream Sauce
From: Unicorn (unicorn@indenial.com)
Date: Mon Jun 23 2003 - 14:59:40 EDT
Tasty, easy, family-pleasing meals like this one make dinner easy, every
day, thanks to the Campbell's(R) Kitchen. Keep the ingredients on hand
for this irresistible main dish.
Chicken Creole with Chile Cream Sauce
from Campbell's Kitchen
Prep/Cook Time: 20 min.
4 boneless chicken breasts 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 chiles
1 tsp. lime juice
1/4 cup sour cream
Hot cooked rice
Directions:
SEASON chicken with Creole seasoning.
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup, water, chiles 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.
Kitchen Clip:
Both Creole and Cajun cooking rely on the same seasonings--red and black
pepper, garlic, onion, celery, chiles and mustard. Creole cooking also
relies on the "trinity" of sauteed onion, celery and green pepper, and
uses more tomato than Cajun cooking.
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