1 tablespoon 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 tablespoon Dijon-style mustard
1/8 teaspoon pepper
4 cups hot cooked rice


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 minutes or until done. Serve with rice.

Makes 4 servings

This recipe created by Campbell's.