Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Vegetable cooking spray |
4 \N | Skinless boneless chicken |
\N \N | Breast halves |
10¾ ounce | Can reduced fat cream of celery soup |
⅔ cup | Water |
1 tablespoon | Dijon-style mustard |
⅛ teaspoon | Pepper |
4 cups | Hot cooked rice |
Prep time: 5 min. Cooking time: 20 min.
Spray skillet with cooking spray and heat over medium-high heat 1 minute. Cook chicken 10 minutes or until browned. Set chicken aside.
Add soup, water, mustard and pepper. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until chicken is done.
Serve with rice.
Serves 4.
Typed for you by Marjorie Scofield 12/10/95 Recipe By : Campbell's Soup Flyer via Taste of Home Dec/Jan 96 From: Marjorie Scofield Date: 12-10-95 (06:49) (160) Fido: Recipes