Recipe: Campbell's Chicken Creole with Chile Cream Sauce (using chicken breasts)

CAMPBELL'S CHICKEN CREOLE WITH CHILE CREAM SAUCE

4 boneless chicken breasts halves
2 teaspoons Creole or Cajun season
1 tablespoon olive oil
1 (10 3/4 ounce) can Campbell's Condensed Cream of Chicken Soup (regular or 98% Fat Free)
1/2 cup water
1 (4 ounce) can chopped green chiles
1 teaspoon lime Juice
1/4 cup sour cream
Hot cooked rice (for serving)

Season chicken with Creole seasoning. Heat oil in skillet. Add chicken and cook until browned.

Add (undiluted) soup, 1/2 cup water, chilies and lime juice. Heat to a boil Cook over low heat 5 minutes or until done.

Stir in sour cream and heat through.

Serve over rice.

Makes 4 servings
Source: Campbell's Favorite Recipes Cookbook, 2003