Chicken Creole with Chile Cream Sauce

4 skinless, boneless chicken breasts

2 teaspoons Creole or Cajun seasoning

1 tablespoon olive oil

1 (10.75 ounce) can Campbell s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

½ cup water

1 (4 ounce) can chopped green chilies

1 teaspoon lime juice

¼ cup sour cream

Hot cooked regular long-grain white 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 minutes or until done.

Stir in sour cream and heat through. Serve over rice.