Recipe by Campbell's Kitchen
"Browned chicken simmers in a creamy mustard sauce, then served with hot rice."
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skinless, boneless chicken breasts
1 (10.75 ounce) can
Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
ground black pepper
hot cooked regular long-grain white rice
I didn't have any cream of celery so I tried cream of mushroom instead. I read the comment about lemon but decided to go a different route and added a good-sized dash of worcester sauce too. Mixed the mustard, soup, w sauce and pepper together in a cup before pouring it all over the chicken and simmering.
It was great!! Whole family loved it, including my two little boys. Easy and fast.
Found it kind of bland, actually, and I use a good strong dijon. I modified the leftovers and found it a real improvement. I melted some cheddar and mixed in an equal amount of dijon, then used this as a topping on the chicken. The cheese-topped chicken over creamy rice (with the celery dijon sauce) with some asparagus on the side was a tasty treat.
This was really easy and very good. Nice Dijon flavor and it was very creamy. I will add lemon juice next time but that's it. I only cook for two so I saved the rest of the sauce for next time.
Turned out pretty good. I did add the worchestershire sauce as suggested by other reviewers, but next time I think Ill double the dijon because the dijon flavor wasn't very strong.
We really enjoyed this recipe. I saw the comments of people adding lemon and/or worcestershire. I also saw that some thought the chicken was a little bland. I added about a half Tbsp of worcestershire and when browning the chicken I sprinkled it with a little seasonings. It was great! Will def make again!
I used chicken broth instead of water, spicy brown mustard instead of dijon. I seasoned the breasts with Paula Deen's season salt and browned in butter. There wasn't one drop left in the pan! My family loved it!!!
I thought this was SO good for a quick and easy Monday night meal. I sauteed 1/2 a chopped white onion with my cubed chicken and added about a 2 tsp of worcestshire (like others suggested)to the pan to deglaze. Served with Brown Rice.
For so few ingredients, I think this is a very good, quickly made dinner. Dijon mustard is a must and if you like this flavor I think you can add a little more. I really like this with rice and a green vegetable. I have served this for guests and they have no clue that I am using a soup can recipe.
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