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Chicken with Green Chili Sauce Recipe

Chicken with Green Chili Sauce Recipe photo by Taste of Home

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What an easy, flavorful dish! Lemon adds tang, Cajun seasoning brings a kick and sour cream cools it all down. —LaDonna Reed, Ponca City, Oklahoma

This recipe is:

Quick

Diabetic Friendly

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Chicken with Green Chili Sauce Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

2 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon Cajun seasoning
2/3 cup reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/4 cup water
1/4 cup canned chopped green chilies
1/2 teaspoon lemon juice
2 tablespoons reduced-fat sour cream
1 cup hot cooked rice

Directions

Sprinkle chicken with Cajun seasoning. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
In a small bowl, combine the soup, water, chilies and lemon juice. Stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until chicken juices run clear. Remove from the heat; stir in sour cream. Serve with rice. Yield: 2 servings.

Nutritional Facts 1 chicken breast with 1/3 cup sauce and 1/2 cup rice equals 332 calories, 6 g fat (2 g saturated fat), 90 mg cholesterol, 634 mg sodium, 32 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat, 2 starch.

Originally published as Chicken with Green Chili Sauce in Simple & Delicious May 2010, p63

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Chicken with Green Chili Sauce

Chicken with Green Chili Sauce

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Reviewed on Jan. 31, 2012 by jazzyinjapan

I added extra season to the chicken for flavor and I used all the soup to have more sauce for the rice. This recipe is quick and easy and is one I go to when I don't want to be in the kitchen too long.

Reviewed on Sep. 26, 2011 by bjsilve0

Just plain wonderful and so easy. I used chicken tenders and I feel that worked even better.

Reviewed on Mar. 15, 2011 by LauraManning

We did not care for the flavors in this dish.

Reviewed on May. 16, 2010 by 54audrey

This recipe was good. I would make it again for sure. We do make our own cajun seasoning from Emeril recipe and used this on thin cut chicken cutlets taking care not to over cook, instead of the larger chicken breast halves. This gave me servings for 5 people which was plenty when serving with rice, vegatable and a salad. However, the sauce was milder than expected so next time I plan to add a bit of serrano pepper for a bit more heat.

Reviewed on Apr. 17, 2010 by PeggyZ

We enjoyed this recipe very much. Be sure to add a colorful vegetable (the mixed bell peppers) or the plate will look very bland. I sauteed some bell pepper and green onion.