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.
|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.