Creole Chicken

4 boneless chicken breasts
1 1/2 tsp creole or Cajun seasoning
2 tbsp olive oil
1 medium onion, chopped
1 medium green pepper, chopped
1 can Campbell's Cream of Celery Soup (98% fat free)
1/3 cup water
1 tbsp chopped fresh parsley
1 can diced tomatoes (undrained)

Directions
1. Season the chicken with the creole seasoning
2. Heat 1 tbsp oil in medium skillet over medium heat. Add the chicken and cook until well browned on both sides. Remove the chicken from the skillet.
3. Add the remaining oil to the skillet and heat over medium heat. Add the onion and green pepper and cook until onion is tender-crisp, stirring occasionally.
4. Add the soup, water, parsley and tomatoes to the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 10-15 minutes or until the chicken is cooked through.

Serve the chicken and sauce over rice.

Enjoy!!