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Creamy Dijon Chicken with Mushrooms

Made With:



Diced chicken simmered in its own rich creamy broth.

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

Total Time

30 min.

Serving & Size


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
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
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Total Carbohydrate mg
Dietary Fiber g
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Vitamin A %
Vitamin C %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Garlic powder 1 tbsp 15  mL
Thyme leaves, dried, crushed 1 tbsp 15  mL
Black pepper, ground 1 tsp mL
Chicken, cooked, diced 1/2 -in. (1 cm) 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.
Ingredients Weight Measure
Weight Measure
Olive oil 1/3 cup 80  mL
Mushrooms, fresh, sliced 3 lbs
Onions, fresh, diced 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.
Ingredients Weight Measure
Weight Measure
Water 3 cups 750  mL
Campbell’s Condensed Cream of Chicken soup 1 - 48 oz can - 1.36 L can
Mustard, Dijon 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.


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