Campbell's® Condensed Cream of Chicken Soup is kicked up with a festive blend of green chilies and lime, and served over tender chicken breasts dusted with Cajun seasoning and sauteed until done.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with Creole seasoning.

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  • 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 minutes or until done.

  • Stir in sour cream and heat through. Serve over rice.

Nutrition Facts

366 calories; 14 g total fat; 73 mg cholesterol; 1159 mg sodium. 31.1 g carbohydrates; 27.7 g protein; Full Nutrition

Reviews (96)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2009
I've made this many many times and I never get sick of it. I only make a few minor changes: first I saute chicken tenders (instead of whole breasts) and slice them into bite sized pieces. Next I double the sauce to serve over pasta and usually add a little extra cajun seasoning to the sauce as well (I like it spicy!) And lastly I usually add a can of cajun veg-all to the sauce. Delicious and simple! Read More
(54)

Most helpful critical review

Rating: 1 stars
01/04/2011
We did not like this. The flavor was just not there - I even doubled everything. If I make it again I will try adding some seasoning salt or "house seasoning" to the chicken and then the creole/cajun seasoning as well as combining the sauce in a separate saucepan instead of adding it to the skillet with the chicken & adding some additional salt/pepper to the sauce. Read More
(14)
128 Ratings
  • 5 star values: 64
  • 4 star values: 44
  • 3 star values: 12
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
03/18/2009
I've made this many many times and I never get sick of it. I only make a few minor changes: first I saute chicken tenders (instead of whole breasts) and slice them into bite sized pieces. Next I double the sauce to serve over pasta and usually add a little extra cajun seasoning to the sauce as well (I like it spicy!) And lastly I usually add a can of cajun veg-all to the sauce. Delicious and simple! Read More
(54)
Rating: 5 stars
03/18/2009
I've made this many many times and I never get sick of it. I only make a few minor changes: first I saute chicken tenders (instead of whole breasts) and slice them into bite sized pieces. Next I double the sauce to serve over pasta and usually add a little extra cajun seasoning to the sauce as well (I like it spicy!) And lastly I usually add a can of cajun veg-all to the sauce. Delicious and simple! Read More
(54)
Rating: 5 stars
10/08/2010
Very good. To add for simple convenience I just add a can of rotel w/ tomatoes green chillies and lime juice. (drain most of the juice) makes it quicker and easier! Read More
(23)
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Rating: 5 stars
07/28/2009
Wow-what a wonderful twist on chicken! Chicken with a little kick! Definitely let the sauce set just a little bit after boiling to thicken somewhat-quick and easy. I loved it! Read More
(18)
Rating: 1 stars
01/04/2011
We did not like this. The flavor was just not there - I even doubled everything. If I make it again I will try adding some seasoning salt or "house seasoning" to the chicken and then the creole/cajun seasoning as well as combining the sauce in a separate saucepan instead of adding it to the skillet with the chicken & adding some additional salt/pepper to the sauce. Read More
(14)
Rating: 5 stars
11/19/2009
I love this recipe. I have made it several times and each time I do I question why I waited so long between making it. I do it just as it says. The chicken being cooked completely is the only thing you really need to watch for. I personally don't make the rice because I am trying to not eat as many carbs. Oh and I used an entire 7 oz. can of chillies to spice it up a bit. Read More
(10)
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Rating: 3 stars
10/25/2010
This was good but not "wow" and I give this recipe 3.5 start. It was quick and easy though so that's a definite plus for busy nights! The dish was more bland than I thought it would be and if I made it again I would add extra seasoning sea salt and at least another teaspoon of lime juice. The one tsp. of lime juice was barely evident. I think chipotle peppers (pureed or finely chopped) would make a good subtsitute for the green chilies especially if you like it spicy. Read More
(10)
Rating: 5 stars
06/02/2010
We loved this dish! Its simple and very tasty. Substituted jalepenos for the chilies (because that's all I had!) and added extra Cajun season (because we like it hot!). Very pleased with this one! Read More
(8)
Rating: 5 stars
09/21/2010
Tried this on a whim because I had everything on hand and wanted something quick - I'm so glad I did. It was so good. This will definitely be made often at my house! Only thing I did different was to use lemon instead of lime. Read More
(8)
Rating: 5 stars
07/02/2010
This is a fantastic recipe!! The sauce is probably the most amazing sauce I have ever tasted! My fiance & I went nuts for this dish! Definitely going to be a regular in my house! Read More
(8)