Cooking Directions

• 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.

Ingredients

• 1.25 pounds skinless, boneless chicken breast halves
• 2 teaspoons Creole or Cajun seasoning
• 1 tablespoon olive oil
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup water
• 1 can (4.5 ounces) chopped green chiles
• 1 teaspoon lime juice
• 0.25 cup sour cream