Chicken Verde with Chile Cream Sauce

• 4 whole Boneless, Skinless Chicken Breasts (add 2 Extra If Desired)
• 1 teaspoon Cumin
• Salt, Pepper, Garlic To Taste
• 1 can (10 Oz. Can) Cream Of Chicken Soup
• 1/2 cups Water
• 1 can (4 Oz. Can) Chopped Green Chiles
• 1 teaspoon Lime Juice (double This Amount If Desired)
• 1/4 cups Sour Cream
• 2 boxes (8 Ounce Boxes) Mexican Rice Mix, Cooked According To Package Directions

1. Season chicken on both sides with salt, pepper, garlic powder and cumin.
2. Heat a large skillet over medium high heat.
3. Cook chicken until browned on both sides.
4. Add soup, water, chilies and lime juice.
5. Heat to a boil.
6. Cover the skillet and cook over low heat for 15 minutes or until chicken is done and no longer pink in the middle.
7. Stir in sour cream and heat through.
8. Serve over Mexican rice with chile cream sauce over all.
9. Makes 4-6 servings.

chicken breasts, cumin, salt, cream of chicken soup, water, green chiles, lime juice, sour cream, rice mix

Taken from tastykitchen.com/recipes/main-courses/chicken-verde-with-chile-cream-sauce/ (may not work)