"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Creole with Chile Cream Sauce Recipe

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This recipe for Chicken Creole with Chile Cream Sauce, by , is from A Bun In the Oven , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Foreman
Added: Sunday, December 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 chicken breast halves
2 tsp Creole or Cajun seasoning
1 T olive oil
1 can Cream of Chicken soup
1/2 c. water
1 can (4 oz.) chopped green chilies
1 tsp lime juice
1/4 c. sour cream
hot cooked rice

Directions:
Directions:
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 thoroughly. Serve over hot cooked rice.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I like to cut my chicken up into smaller, bite sized pieces.

 

 

 

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