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Allie's Creamy Dijon Chicken with Rice Recipe

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This recipe for Allie's Creamy Dijon Chicken with Rice, by , is from The Tasty Bourgeois Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Allie Bourgeois
Added: Friday, June 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's Condensed Cream Soup
2/3 cup water
1 tbsp. Dijon mustard 1 tbsp. vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's Condensed Cream of Celery Soup
2/3 cup water
1 tbsp. Dijon mustard
1/8 tsp. pepper
4 cups hot cooked rice
1/8 tsp. pepper
4 cups hot cooked rice

Directions:
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 min. or until done. Serve with rice.

Personal Notes:
Personal Notes:
One of Vanessa's favorites!
I always triple this recipe...never did make a single batch!
Hot, Juicy, Quick & Easy...just the way I like my women!

 

 

 

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