Monday, April 27, 2015

Chicken Creole with Chili Cream Sauce

Chicken Creole with Chili Cream Sauce: Savory Sweet and Satisfying

I almost did not post this recipe, not because it is not good, but because it is monochromatic. The rice, chicken and sauce are all very similar in color. Which does not make a very good picture, but of course I did not think about that until I went to process the pictures.

Picture aside this dish is delicious. It is not overly spicy, but has just a hint of spice.  Serve with some vegetables or salad for a complete meal.

Chicken Creole with Chili Cream Sauce


  • 4 boneless skinless chicken breast
  • 2 teaspoons Creole or Cajun seasoning
  • 1 tablespoon olive oil
  • 1 can cream of chicken soup
  • 1/2 cup water
  • 4 ounces chopped green chilies
  • 1 teaspoon lime juice
  • 1/2 cup sour cream
  • cooked rice


  1. Season both sides of chicken with Creole seasoning.
  2. Heat oil in skillet and add chicken. Cook until browned on both sides, but not completely cooked through.
  3. In a medium bowl combine the soup, water, chilies and lime juice.
  4. Add to chicken and heat to a boil. Cook over low heat for 5 minutes or until chicken is done.
  5. Stir in sour cream and heat through.
  6. Serve over rice.

Serves: 4
Calories: 383
Total Fat: 17.3g
   Saturated: 7.7g
   Polyunsaturated: 0.3g
   Monounsaturated: 2.5g
   Trans: 0g
Cholesterol: 110mg
Sodium: 474mg
Potassium: 156.5mg
Total Carbs: 19.6g
   Dietary Fiber: 1.2g
   Sugars: 2.6g
Protein: 30.7g
Vitamin A: 11.7%
Vitamin C: 25.3%
Calcium: 6.4%
Iron: 9.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from unknown.

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