CREAMY DIJON CHICKEN WITH MUSHROOMS
Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 297
% Daily Value
Total Fat 8.8g
14%
Saturated Fat 1.6g
8%
Cholesterol 106mg
35%
Sodium 394mg
16%
Total Carbohydrate 12.3g
4%
Dietary Fiber 1.3g
5%
Protein 34.8g
70%
Vitamin A 1%
Vitamin C 3%
Calcium 2%
Iron 6%

creamy dijon chicken with mushrooms

This dish features tender chicken and mushrooms bathed in a delectably creamy Dijon sauce made with Campbells® Healthy Request® Condensed Cream of Chicken Soup. Just a few steps is all it takes to create this patron-pleasing meal.

  • Total time: 35 minutes
  • Servings: 48
Ingredient Weight Measure
garlic powder 2 tbsp.
dried thyme , crushed 2 tbsp.
black pepper 2 tbsp.
boneless, skinless chicken breast , raw, 4-5 oz ea, cut crosswise into 1/2-inch pieces 15.000 lb. 0
olive oil 0.75 cup
baby portobello mushrooms , sliced 6.000 lb. 39 cup
onion , chopped 68.000 oz. 3 qt.
white wine 6 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 125.000 oz. 2.5 can
Dijon-style mustard 6.500 oz. 0.75 cup
1. Stir garlic powder, thyme, and black pepper in a small bowl. Season chicken with garlic powder mixture.
2. Heat oil in a skillet over medium-high heat. Add chicken and cook for 10 minutes, or until well browned, stirring occasionally. Remove chicken from skillet.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
3. Add mushrooms and onion to skillet. Cook for 4 minutes, or until tender-crisp, stirring often.
4. Stir wine in skillet. Stir in Campbells® Healthy Request® Condensed Cream of Chicken Soup and mustard. Heat to a boil. Reduce the heat to medium-low. Return chicken to skillet. Cook until mixture is hot and bubbling.


CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.


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

This dish features tender chicken and mushrooms bathed in a delectably creamy Dijon sauce made with Campbells® Healthy Request® Condensed Cream of Chicken Soup. Just a few steps is all it takes to create this patron-pleasing meal.

  • Total time: 35 minutes
  • Servings: 48
Ingredient Weight Measure
garlic powder 2 tbsp.
dried thyme , crushed 2 tbsp.
black pepper 2 tbsp.
boneless, skinless chicken breast , raw, 4-5 oz ea, cut crosswise into 1/2-inch pieces 15.000 lb. 0
olive oil 0.75 cup
baby portobello mushrooms , sliced 6.000 lb. 39 cup
onion , chopped 68.000 oz. 3 qt.
white wine 6 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 125.000 oz. 2.5 can
Dijon-style mustard 6.500 oz. 0.75 cup
1. Stir garlic powder, thyme, and black pepper in a small bowl. Season chicken with garlic powder mixture.
2. Heat oil in a skillet over medium-high heat. Add chicken and cook for 10 minutes, or until well browned, stirring occasionally. Remove chicken from skillet.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
3. Add mushrooms and onion to skillet. Cook for 4 minutes, or until tender-crisp, stirring often.
4. Stir wine in skillet. Stir in Campbells® Healthy Request® Condensed Cream of Chicken Soup and mustard. Heat to a boil. Reduce the heat to medium-low. Return chicken to skillet. Cook until mixture is hot and bubbling.


CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.


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

Made with:

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