Chicken Creole with Chile Cream Sauce

NEED:

4 skinless, boneless chicken breasts
2 teaspoons Creole or Cajun seasoning
1 tablespoon olive oil
1 can (10 3/4 oz.) Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 can (4 oz.) chopped green chiles
1 teaspoon lime juice
1/4 cup sour cream
Hot cooked regular long-grain white rice or instant 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 min. or until done.

Stir in sour cream and heat through. Serve over rice.


ENJOY!