4 boneless skinless chicken breasts
1 tablespoon olive oil
1 10-3/4 oz can cream of chicken soup
1/2 cup water
1 4-oz can of chopped green chiles
1 tsp lime juice
1/4 cup sour cream
Season chicken with Cajun seasoning. Heat oil in skillet. Add chicken and cook until browned. Transfer to a baking sheet lined with tin foil and continue to cook in oven at 350 degrees until cooked through. In the skillet, add soup, water, chiles and lime juice. Cook over low heat 5-10 minutes. Stir in sour cream and heat through. Serve sauce over chicken breasts and rice.