Yummy Creole Chicken and Rice

2-4 chicken breasts (depending on the size and how many people you're feeding)
1 Can Cream of Chicken soup
1 Cup sour cream
Creole seasoning (I do it to taste, it's spicy, so it could be a lot or not a ton)
2 Cups homemade rice, buttered

You can do this in layers, or as a casserole, it depends on how you like it. You can adjust the recipe for more people who are eating it.

As a casserole:
1. Preheat oven to 375 Degrees F
2. Pre-make all ingredients
3. Mix the chicken into the sauce
4. Layer the bottom of an 8X13 pan with rice
5. Pour sauce on top
6. Bake for about 20 minutes, or until bubbling.

Layered:
1. Pre-make all ingredients
2. Put rice on the bottom of plate
3. Put sauce over the rice and enjoy.

Chicken:
1. Boil chicken breasts (or bake, or however you like to cook it, it's all subjective) until cooked through.
2. Either chop or shred chicken (if you have a KitchenAid mixer, you can shred it in the mixer using your paddle function). Sprinkle creole seasoning on it so it's sprinkled red. You might want to taste it, you can use the seasoning as salt, but it's a little spicy (knock on wood, it's Creole!).

Sauce:
1. Mix cream of chicken soup and sour cream in a saucepan, DO NOT BOIL, heat thoroughly and season with creole to taste.
2. Add chicken to sauce

Rice:
1. Also season with creole to taste (pattern, yes:?)