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
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.