Campbell's® Creamy Dijon Chicken with Rice

20 Reviews

Cook: 20 min
Ready In: 20 min

“Browned chicken simmers in a creamy mustard sauce, then served with hot rice.” - by Campbell's Kitchen

Ingredients

1 tablespoon vegetable oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
2/3 cup water
1 tablespoon Dijon-style mustard
1/8 teaspoon ground black pepper
4 cups hot cooked regular long-grain white rice

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Metric US

Original recipe yields 4 servings

Directions

Heat oil in skillet. Add chicken and cook until browned.
Add soup, water, mustard and pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with rice.

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Reviews (20)

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A&JsMama

Mar. 16, 2008

"I didn't have any cream of celery so I tried cream of mushroom instead. I read the comment about lemon but decided to go a different route and added a good-sized dash of worcester sauce too. Mixed the..." See more mustard, soup, w sauce and pepper together in a cup before pouring it all over the chicken and simmering. It was great!! Whole family loved it, including my two little boys. Easy and fast."

megameaghan1

Jan. 13, 2010

"Turned out pretty good. I did add the worchestershire sauce as suggested by other reviewers, but next time I think Ill double the dijon because the dijon flavor wasn't very strong...." See more"

DawnNJ

Mar. 7, 2008

"This was really easy and very good. Nice Dijon flavor and it was very creamy. I will add lemon juice next time but that's it. I only cook for two so I saved the rest of the sauce for next time...." See more"

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