Creamy Spicy Chicken

Normally I totally avoid recipes that call for a can of cream of mushroom soup. But this one is too good to ignore.


  • 3 cooked chicken breasts, shredded (you can use the ones from Papi’s Chicken Broth)
  • 1 Medium onion,  Cut in half and sliced
  • 5 Dried árbol chili peppers
  • 2 cans cream of mushroom soup
  • 2/3 cups of sour cream
  • 1 c whole milk
  • 1/2 t ground black pepper
  • 3 T olive oil
  • cooked white rice


  1. Sauté the onions in a large skillet in the olive oil
  2. After onions are soft, cut the peppers in half horizontally and drop them in with the onions and sauté them for about one minute until dark
  3. Add the chicken to the sauté pan, browning it for a few minutes
  4. Add the two cans of cream of mushroom soup and one cup of milk and stir until mixed
  5. Add sour cream and black pepper and stir until mixed
  6. Simmer about 20 minutes
  7. Serve over white rice