- 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. Serve the chicken and sauce with the rice.