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Chicken with Green Chili Sauce Recipe
Chicken with Green Chili Sauce Recipe photo by Taste of Home

Chicken with Green Chili Sauce Recipe

Read Reviews (5)
3.83 5
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

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.

Directions

  1. Sprinkle chicken with Cajun seasoning. In a large nonstick skillet coated with cooking spray, brown chicken on both sides.
  2. 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.
Originally published as Chicken with Green Chili Sauce in Simple & Delicious May 2010, p63

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.

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

Reviews for Chicken with Green Chili Sauce(5)

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 31, 2012

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.

MY REVIEW
Reviewed Sep. 26, 2011

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

MY REVIEW
Reviewed Mar. 15, 2011

We did not care for the flavors in this dish.

MY REVIEW
Reviewed May. 16, 2010

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.

MY REVIEW
Reviewed Apr. 17, 2010

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.

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