Chicken Creole with Chile Cream Sauce

Source: Campbell’s Kitchen

Yield: 4 servings


  • Water: 1/2 Cups
  • Can Fat Free Cream of Chicken Soup: 1 Each
  • Olive oil: 1 Tablespoons
  • Creole or Cajun seasoning: 2 Teaspoons
  • Boneless chicken breast halves: 4 Each
  • 4-ounce can chopped green chiles: 1 Each
  • Lime juice: 1 Teaspoons
  • Sour cream: 1/4 Cups
  • =Instructions=

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.