DIJON CHICKEN MUSHROOM CASSEROLE
Nutrition Facts
Serving Size
SERVING ( #4 SPOODLE PASTA; 1 CUP + 1 CUP CHICKEN
Amount Per Serving
Calories 667
% Daily Value
Total Fat 25.9g
40%
Saturated Fat 7.5g
38%
Cholesterol 155mg
52%
Sodium 314mg
13%
Total Carbohydrate 59.2g
20%
Dietary Fiber 3.9g
16%
Protein 38.8g
78%
Vitamin A 22%
Vitamin C 14%
Calcium 9%
Iron 22%

dijon chicken mushroom casserole

Braised chicken, onions, garlic and mushrooms, and a creamy Dijon mustard sauce made with our Campbell's® No Salt Added Condensed Cream of Mushroom soup come together in this delicious dish.

  • Total time: 90 minutes
  • Servings: 12
Ingredient Weight Measure
canola oil 4 tbsp.
boneless, skinless chicken thigh , yield from 1 ounce raw 64
onion , sliced 14.000 oz. 4 cup
cremini mushroom , chopped 1/4-inch 27.000 oz. 8 cup
garlic , minced 2 tbsp.
black pepper , ground 1.5 tbsp.
fresh parsley , chopped 3 tbsp.
fresh oregano leaves , chopped 3 tbsp.
spinach , fresh 12.000 oz. 8 cup
Swanson® Unsalted Chicken Broth 4 cup
Dijon-style mustard 3.5 tbsp.
white wine vinegar 0.375 cup
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup , 50 ounce 1 can
light cream 1.5 cup
cooked linguine 56.000 oz. 12 cup
1. Heat oil in a large rondeau over high heat.  Sear chicken thighs on each side until golden brown.  Remove chicken from pan. Reserve in full size hotel pan.
 
2. In the same rondeau pan add onions, mushrooms and garlic.  Sauté for 10 minutes.
 
3. Add black pepper and herbs.  Stir in spinach. Cook until spinach is wilted.
 
4. Add Swanson® Unsalted Chicken Broth, Dijon and vinegar. Bring to a simmer.  
 
5. Stir in Campbell’s® Condensed No Salt Added Cream of Mushroom Soup and cream. Simmer for 5 minutes. While simmering, slice chicken into 1-inch strips.

6. Pour mixture over chicken, cover. Braise in a 350°F 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 a #4 scoop, portion 1 cup pasta in a serving bowl.  Using an 8 oz ladle top with 1 cup of braised chicken and sauce. Serve immediately.

Braised chicken, onions, garlic and mushrooms, and a creamy Dijon mustard sauce made with our Campbell's® No Salt Added Condensed Cream of Mushroom soup come together in this delicious dish.

  • Total time: 90 minutes
  • Servings: 12
Ingredient Weight Measure
canola oil 4 tbsp.
boneless, skinless chicken thigh , yield from 1 ounce raw 64
onion , sliced 14.000 oz. 4 cup
cremini mushroom , chopped 1/4-inch 27.000 oz. 8 cup
garlic , minced 2 tbsp.
black pepper , ground 1.5 tbsp.
fresh parsley , chopped 3 tbsp.
fresh oregano leaves , chopped 3 tbsp.
spinach , fresh 12.000 oz. 8 cup
Swanson® Unsalted Chicken Broth 4 cup
Dijon-style mustard 3.5 tbsp.
white wine vinegar 0.375 cup
Campbell’s® Condensed No Salt Added Cream of Mushroom Soup , 50 ounce 1 can
light cream 1.5 cup
cooked linguine 56.000 oz. 12 cup
1. Heat oil in a large rondeau over high heat.  Sear chicken thighs on each side until golden brown.  Remove chicken from pan. Reserve in full size hotel pan.
 
2. In the same rondeau pan add onions, mushrooms and garlic.  Sauté for 10 minutes.
 
3. Add black pepper and herbs.  Stir in spinach. Cook until spinach is wilted.
 
4. Add Swanson® Unsalted Chicken Broth, Dijon and vinegar. Bring to a simmer.  
 
5. Stir in Campbell’s® Condensed No Salt Added Cream of Mushroom Soup and cream. Simmer for 5 minutes. While simmering, slice chicken into 1-inch strips.

6. Pour mixture over chicken, cover. Braise in a 350°F 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 a #4 scoop, portion 1 cup pasta in a serving bowl.  Using an 8 oz ladle top with 1 cup of braised chicken and sauce. Serve immediately.

Made with:

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