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Dijon Chicken & Veggie Bundles
Makes Serves 4. Photo By: Campbell's
By Campbell's


Place 2 sweet potato slices onto centre of each of 4 (12″/30 cm) parchment paper squares.

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.

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.

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.

8 slices sweet potato, cut into 3/8" (1 cm) thick rounds 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup 1 cup (250 mL) dry instant white rice 2 tbsp (30 mL) whole grain Dijon mustard 1 tsp (5 mL) chopped fresh oregano leaves 4 (about 1 lb/500 g) boneless, skinless chicken breasts 20 whole green beans 1/4 tsp (1 mL) canola oil