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