Prep time
15 MIN
Total time
45 MIN
Serves
4

Ingredients

Directions

  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!

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

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Reviews

  • 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.

    Glenda L. | March 10, 2012

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