A skillet dish of tender chicken and mushrooms bathed in a delectably creamy Dijon sauce featuring Campbell’s® Condensed Cream of Chicken soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|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.