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Creamy Dijon Chicken with Rice

Creamy Dijon Chicken with Rice

4 23

It's hard to believe you can get such a flavorful dish in just 45 minutes.  Cream of celery soup combines with Dijon-style mustard to make a distinctive sauce to serve with the chicken and rice.

serves 4 people

Ingredients

cost per recipe: $8.72

The price is determined by the national average.

  • 1

    tablespoon vegetable oil

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    can (10 1/2 ounces) 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

  • 1

    cup regular long grain white rice, prepared according to package directions (about 3 cups)

view nutrition info

How to Make It

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 soup mixture with the rice.
Step 1

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned on both sides.

Step 2

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 soup mixture with the rice.

Recipe Tips

  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

Buy Now

Ratings & Reviews

(23)
  • JES51

    September 11, 2015

    Really Enjoyed

    This was good. While it was cooking, I added dried tarragon to the sauce. It was a perfect addition. I will make it again, although I will probably season the chicken a little more than last time and add sliced mushrooms.

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  • angelnurse

    January 23, 2015

    Tips for skillet cooking chicken meat

    I seasoned the chicken breast w house seasoning (equal parts salt, pepper, and garlic powder) and lightly dusted w flour (to aid w browning). I browned the chicken 4 minutes on each side on medium heat; checked with a digital thermometer inside the chicken was done, being at least 165 deg F.

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  • Jan M.

    October 24, 2014

    Very good and also easy to make.

    I added some fresh celery and I cooked it in the oven. The chicken was tender & the taste was what we like.

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  • Tracie J.

    February 12, 2014

    Family favorite

    My family loves this recipe!! It has become a family favorite! We use chicken tenderlions instead of the split breasts, and parmesan couscous instead of the rice. Delicious! We never have leftovers!

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  • railmom

    December 14, 2012

    Convenient and easy

    I've made this recipe twice. The first time using cream of mushroom soup and substituted 1/3 cup each chicken stock and Pinot Grigio white wine for for the water. The second time I used cream of chicken soup. Loved it both ways. The kids liked the cream of chicken method best. I highly reccommend this recipe to new or inexperienced cooks.

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