Chicken Creole with Chile Cream Sauce

4 skinless, boneless chicken breasts
2 teaspoons Creole or Cajun seasoning
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 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 min. or until done.

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

Recipe and photograph provided courtesy of Campbell's Kitchen - used with permission

This recipe from Recipe Goldmine for Chicken Creole with Chile Cream Sauce serves 4.