Chicken Creole With Chili Cream Sauce

CHICKEN CREOLE WITH CHILI CREAM SAUCE

4 boneless chicken breast halves
2 tsp. Creole OR Cajun seasoning
1 tbsp. olive oil
1 can (10 3/4 oz.) Cream of Chicken Soup
1/2 cup water
1 can (4 oz.) chopped green chilies
1 tsp. lime juice
1/4 cup sour cream
Hot cooked rice

Season chicken with Creole seasoning. Heat oil in skillet. Add chicken and cook until browned. Add soup, water, chilies 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. Serves 4.