1 tablespoon vegetable oil
4 boneless chicken breast halves
1 can Campbell's Cream of Celery or 98% Fat Free Cream of
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
Makes 4 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Campbell's.