Chicken Creole with Chile Cream Sauce

By kimvess

Ingredients

• 4 skinless, boneless chicken breast halves (about 1 pound)
• 2 teaspoons Creole or Cajun seasoning
• 1 tablespoon olive oil
• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup water
• 1 can (4.5 ounces) chopped green chiles
• 1 teaspoon lime juice
• 1/4 cup sour cream
• Hot cooked regular long-grain white rice

Preparation

Step 1

Season the chicken with the Creole seasoning.

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.

Stir the soup, water, chiles and lime juice in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.

Stir in the sour cream and cook until the mixture is hot and bubbling. Serve the chicken and sauce with the rice.