1 1/4 pounds skinless, boneless chicken breast halves
2 teaspoons Creole or Cajun seasoning
1 tablespoon olive oil
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1 can (4.5 ounces) chopped green chiles
1 teaspoon lime juice
1/4 cup sour cream
- 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.
Ref: Campbells Kitchen
Amy’s dinner night for our weekly BBF dinner date! She made this tasty little dish and reports it was super easy to make and I will report it was super delicious and tangy to eat!