Skip to main content
1-800-461-SOUP(7687)

Recipes

Categories, screen reader users, press alt plus down arrow

Creamy Dijon Chicken with Mushrooms

Made With:

Tip

Serving Suggestion: Serve over hot cooked brown rice (not included in this recipe’s nutrient analysis)

Total Time

30 min.

Serving & Size

8oz./250mL

A skillet dish of tender chicken and mushrooms bathed in a delectably creamy Dijon sauce featuring Campbell’s® Condensed Cream of Chicken soup.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Array 1 tbsp 15  mL
Array 1 tbsp 15  mL
Array 1 tsp mL
Array 4 1/2 lbs kg
1. Stir the garlic powder, thyme, and black pepper in a small bowl. Season the chicken with the garlic powder mixture.
Weight Measure
Array 1/3 cup 80  mL
Array 3 lbs
Array 2 lbs kg
2. Heat oil in a skillet over medium-high heat. Add mushrooms and onions to the skillet. Cook 5 minutes or until tender-crisp, stirring often.
Weight Measure
Array 3 cups 750  mL
Array 1 - 48 oz can - 1.36 L can
Array 1/3 cup 80  mL
3. Pour water in the skillet. Stir in the soup and mustard and heat to a boil. Reduce heat to medium-low.

4. Add the chicken to the skillet. Cook until the mixture is hot and bubbling.

CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds.

CCP: Hold hot at 140°F (60°C) or higher for service.

Newsletter

©2023 CSC Brands LP, All Rights Reserved.