CREAMY DIJON CHICKEN WITH MUSHROOMS
Nutrition Facts
Serving Size
1 CUP
Amount Per Serving
Calories 302
% Daily Value
Total Fat 8.8g
14%
Saturated Fat 1.8g
9%
Cholesterol 94mg
31%
Sodium 409mg
17%
Total Carbohydrate 12.3g
4%
Dietary Fiber 1.3g
5%
Protein 35.9g
72%
Vitamin A 1%
Vitamin C 3%
Calcium 3%
Iron 9%

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 , yield from 1 pound raw, cut into 1/2 inch cubes 15
olive oil 0.75 cup
baby portobello mushrooms , sliced 6.0 lb. 39 cup
onion , chopped 68.0 oz. 3 qt.
white wine 6 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 125.0 oz. 2.5 can
Dijon-style mustard 6.5 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 , yield from 1 pound raw, cut into 1/2 inch cubes 15
olive oil 0.75 cup
baby portobello mushrooms , sliced 6.0 lb. 39 cup
onion , chopped 68.0 oz. 3 qt.
white wine 6 cup
Campbells® Healthy Request® Condensed Cream of Chicken Soup , 50 oz ea 125.0 oz. 2.5 can
Dijon-style mustard 6.5 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:

Sign up for our newsletter

Get the latest news and updates from Campbell’s Foodservice.

What’s Next

Products in this promotion