Chicken Cajun with a Chile Cream Sauce

I subscribed to all sorts of different recipe places that send me new recipes daily. If I think I would ever attempt to make it, or if it sounds good, I save it. This is one of those recipes, courtesy of Campbell's Kitchen! I had cayenne pepper, cumin, curry, and coriander all on hand... but no cajun. It is a bit pricey at some places so if you don't already have it, watch out for that! This is a tasty meal that we really enjoyed!

CHICKEN CAJUN WITH CHILE CREAM SAUCE
From Campbell’s Kitchen

4 skinless, boneless chicken breasts
2 tsp. Creole or Cajun seasoning
1 tbsp. olive oil
1 can (10 3/4 oz.) Campbell's® Condensed 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 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 min. or until done. Stir in sour cream and heat through. Serve over rice. Serves 4.

*I don't like to deal with bulky chicken breasts so I cut mine up. I find it helps get an even flavor too. We also like things spicy so I added a bit of cayenne pepper to my final sauce - tasty!