Campbell's Chicken Creole with Chile Cream Sauce
4 boneless chicken breasts, halves
2 tsp. Creole seasoning or Cajun seasoning
1 tbsp. olive oil
1 can (10 3/4 oz.) Campbell's Cream of Chicken Soup or 98% Fat Free Cream
of Chicken Soup
1/2 cup water
1 can (4 oz.) chopped green chiles
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, 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.
HUGS JANET
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