Recipe by Campbell's Kitchen
"Broccoli, mushrooms and chicken breasts simmer to tenderness in a creamy mustard-spiked sauce and is served over hot noodles."
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butter or margarine
skinless, boneless chicken breasts
1 1/2 cups
1 1/2 cups
1 (10.75 ounce) can
Campbell's® Condensed Cream of Chicken & Broccoli Soup
hot cooked medium egg noodles
This was very good! Substitued one giant, sliced portobella mushroom as that was what I had in stock. It added a hearty flavor. With savory, it needed the usual garlic and also added parsley, chicken broth and a touch of white wine. Will definately make again.
I didn't think it was that great. I didn't think the dijon mustard worked at all. (And I enjoy dijon mustard!) I would not make this again
Great recipe, our preference would be to make a double batch of sauce.
it was really good! I wanted enough for leftovers, but only had one can of cream of chicken, so I used that and one can of cream of mushroom. It was yummy :)
cooked the chicken with fresh garlic cloves and added a cup of cheddar in the final step
I thought this was really good! I think one key part is using organic chicken breasts ( they actually have flavor!). Having only Cream of Chicken, this is what I used. I over cooked the broccoli, but other than that, it was really good. I might actually add more mustard next time! Since we avoid excess salt, I didn't add any, but I could see some needing that extra oomph. I'll be making this again really soon, and this time I will plan ahead and have plenty for leftovers!
Dijon took over the flavor too much, so I had split reactions to this dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Mushroom Dijon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 435
** Calories from Fat: 112
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