Honey Walnut Dijon Chicken

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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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  • 1 tbsp (15 mL) canola oil
  • 3/4 lb (340 g) boneless, skinless chicken breasts, cut into chunks
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 3/4 cup (185 mL) water
  • 2 tbsp (30 mL) honey
  • 2 tbsp (30 mL) Dijon-style mustard
  • 2 cups (500 mL) Frozen mixed vegetable
  • 2 cups (500 mL) hot cooked brown rice, cooked without salt
  • 1/4 cup (60 mL) Walnut pieces, toasted


  1. Brown chicken well in heated oil in large non-stick skillet at medium-high heat. Reduce heat to medium.
  2. Stir in soup,water,honey and mustard. Heat to a boil. Reduce heat and simmer until chicken is fully cooked,stirring occasionally – about 10 minutes.
  3. Add frozen vegetables. Return to a boil and heat through,stirring occasionally - about 4 minutes.
  4. Serve over rice and sprinkle with walnuts.
  5. Dijon mustard gives lots of background flavour and body to the sauce in this surprisingly simple meal.

Recipe tips

Using Canadian maple syrup,instead of honey,gives this dish a traditional flare and a whole new taste!

Ratings & Reviews

  • Glenda L.

    March 10, 2012

    Review by Glenda L.

    My husband and I really enjoyed this. I accidently grabbed the honey mustard instead of the dijon. It worked very well but will use dijon next time (and there difinately will be a next time) just to see the difference in flavor.

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Amount Per Serving
Calories 410
Fat 12 g
Saturated Fat 1.5 g
Cholesterol 55 mg
Sodium 630 mg
Carbohydrate 49 g
Dietary Fibre 5 g
Protein 27 g
Vitamin A 35 %DV
Calcium 6 %DV
  • One serving of vegetables
  • Source of calcium
  • Good Source of fibre
  • Excellent source of protein

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