Creamy Dijon Chicken with Rice

Campbell's Creamy Dijon Chicken with Rice Recipe

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.

At a glance

Prep

25 min.

Total

45 min.

Serves

4

Cook: 20 min.

Cost per recipe: $6.72 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

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

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

  • (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

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What You'll Need

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 (10 1/2 ounces) 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)

How to Make It

  • 1

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

  • 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.

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Recipe Nutritional Information

Made With

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

calories

419 443

totalfat

8.9g 11.7g

saturatedfat

1.3g 1.6g

cholesterol

106mg 107mg

sodium

463mg 593mg

totalcarbohydrate

45.7g 45.7g

dietaryfiber

2.4g 2.4g

protein

35.2g 35.2g

vitamina

2%DV 8%DV

vitaminc

0%DV 0%DV

calcium

4%DV 4%DV

iron

10%DV 10%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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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RID#21