Chicken with Green Chili Sauce
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
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
Reviews
Very good flavor. I did make a few minor changes. I just sprinkled the Cajun seasoning on, used the whole cans of soup and green chilies, increased the water it 1/2 C and added the lemon juice to taste
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.
Just plain wonderful and so easy. I used chicken tenders and I feel that worked even better.
We did not care for the flavors in this dish.
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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.
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.