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Poultry: Creamy Dijon Chicken and Rice




Source of Recipe


unknown


List of Ingredients




1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can Campbell's® Cream of Celery OR 98% Fat Free Cream of Celery Soup
2/3 cup water
1 tbsp. Dijon mustard
1/8 tsp. pepper
4 cups hot cooked rice


Recipe



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 min. or until done. Serve with rice. Serves 4.





Rice can be cooked ahead of time and kept refrigerated, in a self-sealing bag or in a covered bowl, for up to 4 days. The rice can then be reheated in the microwave. Toss any leftover rice with corn, diced tomato, green peas, minced green onion, parsley and Italian dressing for tomorrow's lunch. Top with hard cooked egg or tuna.