Creamy Dijon Chicken with Mushrooms

Creamy Dijon Chicken with Mushrooms
Total Time

20 min.

Serving & Size


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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Garlic powder 15 mL 1 tbsp
Thyme leaves, dried, crushed 15 mL 1 tbsp
Black pepper, ground 5 mL 1 tsp
Chicken, cooked, diced 1/2 -in. (1 cm) 2 kg 4 1/2 lbs
Olive oil 80 mL 1/3 cup
Mushrooms, fresh, sliced 3 lbs
Onions, fresh, diced 1 kg 2 lbs
Water 750 mL 3 cups
Campbell’s Condensed Cream of Chicken soup
1 - 1.36 L can
1 - 48 oz can
Mustard, Dijon 80 mL 1/3 cup
1. Stir the garlic powder, thyme, and black pepper in a small bowl. Season the chicken with the garlic powder mixture.
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.
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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