Ingredients
1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell’s® Cream of Celery Soup OR 98% Fat Free Cream of Celery Soup
2/3 cup water
1 tbsp. Dijon mustard
1/8 tsp. pepper
4 cups hot cooked rice
Preparation
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 min. or until done. Serve with rice.
