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.
cost per recipe: $8.72
The price is determined by the national average.
tablespoon vegetable oil
pounds skinless, boneless chicken breast halves
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
tablespoon Dijon-style mustard
teaspoon ground black pepper
cup regular long grain white rice, prepared according to package directions (about 3 cups)
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.