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READY IN 20 mins

Campbell's® Creamy Dijon Chicken with Rice

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Read Reviews (20)

"Browned chicken simmers in a creamy mustard sauce, then served with hot rice." — Campbell's Kitchen

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Original recipe makes 4 servings Change Servings

1 tablespoon vegetable oil
4 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
2/3 cup water

1 tablespoon Dijon-style mustard
1/8 teaspoon ground black pepper
4 cups hot cooked regular long-grain white rice

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Directions

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.

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COOK 20 mins
READY IN 20 mins

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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.

—A&JsMama

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Most Helpful Critical Review

Apr 26, 2012

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.

—jgracie

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26 Ratings

Mar 07, 2008

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.

—DawnNJ

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Jan 13, 2010

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.

—megameaghan1

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Mar 18, 2009

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!

—mctmagill

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Mar 16, 2011

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!!!

—amymac

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May 07, 2009

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.

—FrackFamily5

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Jan 27, 2009

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.

—helenl553

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