Dijon Chicken & Veggie Bundles

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CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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  • 8 slices sweet potato, cut into 3/8" (1 cm) thick rounds
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1 cup (250 mL) dry instant white rice
  • 2 tbsp (30 mL) whole grain Dijon-style mustard
  • 1 tsp (5 mL) chopped fresh oregano leaves
  • 4 boneless, skinless chicken breasts (about 1 lb/500 g)
  • 20 whole green beans
  • 1/4 tsp (1 mL) canola oil


  1. Place 2 sweet potato slices onto centre of each of 4 (12"/30 cm) parchment paper squares.
  2. Mix soup,rice,1/2 tbsp (7 mL) mustard and oregano. Top each pair of sweet potato slices with 1/4 of rice mixture. Place on each,a chicken breast,brushed with 1/4 of remaining mustard. Top each stack with 5 green beans,lightly brushed with oil.
  3. Seal parchment paper,lunch-box sandwich style,first folding over lengthwise twice at top. Fold ends over twice and tuck under to form each of 4 bundles. Place,with lengthwise seam up,onto baking sheet.
  4. Bake in 375°F (190°C) oven until chicken reaches 165°F (74°C) in centre – about 35 minutes. Let stand 5 minutes. Open bundles carefully to avoid steam.

Recipe tips

* If very small sweet potatoes,use 12 slices – 3 per bundle.

For quicker baking time,use double layer rectangles (15" x 12"/37 cm x 30 cm) of aluminum foil instead of parchment paper. In step 3,seal foil tightly around the edges. In step 4,bake in 450°F (230°C) oven until chicken reaches 165°F (74°C) in centre – about 25 minutes.

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Amount Per Serving
Calories 310
Fat 4 g
Saturated Fat 1 g
Cholesterol 70 mg
Sodium 640 mg
Carbohydrate 38 g
Dietary Fibre 3 g
Protein 31 g
Calcium 6 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Excellent source of protein

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