Creamy Dijon Chicken with Rice

Creamy Dijon Chicken with Rice


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It's hard to believe you can get such a flavorful dish in just 20 minutes. Cream of celery soup combines with Dijon-style mustard to make a distinctive sauce to serve with the chicken and rice.


  • 1 Tbs. vegetable oil
  • 4 skinless, boneless chicken breast halves (about 1 lb.)
  • 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  • 2/3 C. water
  • 1 Tbs. dijon-style mustard
  • 1/8 tsp. ground black pepper
  • 4 C. hot cooked regular long-grain white rice

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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, mustard and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.

To check out all of our Campbell's recipes, click here.

Reviews (1)

  • Why don't you include the recipe of the video's , so as I wouldn't have to keep
    looking at the video to get the recipe????

    Flag as inappropriate Kawaguchi  |  April 6, 2010

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