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DIJON CHICKEN MUSHROOM CASSEROLE
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Nutrition Facts
Serving Size
SERVING (1 CUP)
Amount Per Serving
Calories 321
% Daily Value
Total Fat 13.9g
21%
Saturated Fat 5.2g
26%
Cholesterol 96mg
32%
Sodium 459mg
19%
Total Carbohydrate 27.2g
9%
Dietary Fiber 1.6g
6%
Protein 20g
40%
Vitamin A 16%
Vitamin C 3%
Calcium 8%
Iron 11%

dijon chicken mushroom casserole

Braised chicken, onions, garlic and mushrooms, and a creamy Dijon mustard sauce made with our Campbell’s® Condensed Healthy Request® Cream of Mushroom Soup come together in this delicious dish.

  • Total time: 90 minutes
  • Servings: 24
Ingredient Weight Measure
gemelli (twin twist tube) pasta 20.0 oz. 5 cup
canola oil 4 tbsp.
boneless, skinless chicken thigh , yield from 1 ounce raw 72
onion , sliced 14.0 oz. 4 cup
button mushroom , chopped 27.0 oz. 8 cup
garlic , minced 2 tbsp.
black pepper , ground 1.5 tbsp.
fresh parsley , chopped 3 tbsp.
fresh oregano leaves , chopped 3 tbsp.
frozen spinach , thawed, well drained 12.0 oz. 2 cup
Swanson® Chicken Broth 4 cup
Dijon-style mustard 3.5 tbsp.
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
heavy cream 1.5 cup
1. Cook pasta according to package instructions.  Once cooked, drain and layer evenly in a full-size hotel pan.  
 
2. Heat oil in a large rondeau over high heat.  Sear chicken thighs on each side until golden brown.  Remove chicken from pan, reserve.  Slice into 1-inch strips. Layer on top of pasta in hotel pan.  

3. In the same rondeau pan add onions, mushrooms, and garlic.  Sauté for 10 minutes. 

4. Add black pepper, herbs, and spinach.  Stir to incorporate. 

5. Add Swanson® Chicken Broth, and Dijon.  Bring to a simmer. 

6. Stir in Campbells® Condensed Healthy Request Cream of Mushroom Soup and cream.  Stir well to incorporate.  Simmer for 5 minutes.  Pour mixture over chicken and pasta, cover.  Braise in a 350°F oven for 30 minutes. 

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. 

7. To serve, using an 8 fl. oz. portion server, spoon 1 cup of pasta and chicken mixture into a serving bowl.  Serve immediately.

Braised chicken, onions, garlic and mushrooms, and a creamy Dijon mustard sauce made with our Campbell’s® Condensed Healthy Request® Cream of Mushroom Soup come together in this delicious dish.

  • Total time: 90 minutes
  • Servings: 24
Ingredient Weight Measure
gemelli (twin twist tube) pasta 20.0 oz. 5 cup
canola oil 4 tbsp.
boneless, skinless chicken thigh , yield from 1 ounce raw 72
onion , sliced 14.0 oz. 4 cup
button mushroom , chopped 27.0 oz. 8 cup
garlic , minced 2 tbsp.
black pepper , ground 1.5 tbsp.
fresh parsley , chopped 3 tbsp.
fresh oregano leaves , chopped 3 tbsp.
frozen spinach , thawed, well drained 12.0 oz. 2 cup
Swanson® Chicken Broth 4 cup
Dijon-style mustard 3.5 tbsp.
Campbells® Healthy Request® Condensed Cream of Mushroom Soup , 50 oz ea 1 can
heavy cream 1.5 cup
1. Cook pasta according to package instructions.  Once cooked, drain and layer evenly in a full-size hotel pan.  
 
2. Heat oil in a large rondeau over high heat.  Sear chicken thighs on each side until golden brown.  Remove chicken from pan, reserve.  Slice into 1-inch strips. Layer on top of pasta in hotel pan.  

3. In the same rondeau pan add onions, mushrooms, and garlic.  Sauté for 10 minutes. 

4. Add black pepper, herbs, and spinach.  Stir to incorporate. 

5. Add Swanson® Chicken Broth, and Dijon.  Bring to a simmer. 

6. Stir in Campbells® Condensed Healthy Request Cream of Mushroom Soup and cream.  Stir well to incorporate.  Simmer for 5 minutes.  Pour mixture over chicken and pasta, cover.  Braise in a 350°F oven for 30 minutes. 

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. 

7. To serve, using an 8 fl. oz. portion server, spoon 1 cup of pasta and chicken mixture into a serving bowl.  Serve immediately.

Made with:

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