- 4 skinless, boneless chicken breasts
- 2 teaspoons Creole or Cajun seasoning
- 1 tablespoon olive oil
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup water
- 1 (4 ounce) can chopped green chilies
- 1 teaspoon lime juice
- 1/4 cup sour cream
- Hot cooked regular long-grain white rice
- Season chicken with Creole seasoning.
- Heat oil in skillet. Add chicken and cook until browned.
- Add soup, water, chiles 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.