At first glance of this recipe, I couldn't imagine cooking this recipe. The addition of chiles to the cream of chicken soup and a teaspoon of lemon juice didn't sound appealing to me, but I had a can of chiles in the cupboard, so I had to try it. When cooking with chicken, I usually pound it out to make it thin and it will cook a bit quicker. No additional salt is required, since the creole seasoning as well as the soup are quite salty. If you don't creamy soup, substitute water for the milk. Serve this piping hot!
|Simmering chicken and soup mixture|
1/4 cup kefir cheese (may substitute with sour cream cheese)
Hot cooked regular long-grain basmati rice
Add the chicken and cook until well browned on both sides.