Cream of Celery Soup and Chicken Dijon With Rice

• 1 tbsp. vegetable oil.
• 4 skinless, boneless chicken breast halves.
• 1 can Cream of Celery Soup.
• ²/₃ cup water.
• 1 tbsp. Dijon-style mustard.
• ¹/₈ tsp. Ground black pepper.
• Hot cooked Rice.

Heat oil in skillet. Cook chicken 10 min. Or until browned.
Add soup, water, mustard and black pepper. Heat to a boil. Cover and cook over low heat 5 min or until chicken is done. Serve with rice.