Recipe by Campbell's Kitchen
"This flavorful entree features sauteed chicken and colorful broccoli served over egg noodles with a creamy sauce made with Swanson® Chicken Stock, Dijon-style mustard, garlic powder and milk."
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Vegetable cooking spray
skinless, boneless chicken breast halves
Swanson® Chicken Stock
fresh or thawed frozen broccoli flowerets
ground black pepper
hot cooked medium egg noodles
We did not enjoy this. My boyfriend loves dijon flavor, but the sauce had an odd flavor- maybe from the broth. I won't make this again
I used this recipe as a "clearing out the cupboards and don't want to used canned soup" recipe and it fared pretty well. I pretty much followed the recipe - I cut back the Dijon to just 1T because I thought 3 would be too much (but next time I'd probably go with 2) and topped with shredded sharp cheddar cheese. Also I removed the chicken and broccoli completely at step 2, cooked the sauce separately then topped noodles with the chicken and spooned the sauce separately. Kept it very easy for picky toddler and infant finger foods with none of the sauce. Be careful not to overcook the sauce, just as it begins to thicken was good enough.
This really didn't taste like much, very bland.
This is a good quick meal with stuff you have on hand. I used thighs instead of breasts and sauteed them in a little butter + olive oil instead of cooking spray. I added 1 t dill with the stock, reduced the dijon to 1.5 T and also added 1T of honey, for honey mustard dill broccoli chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Swanson(R) Chicken Broccoli Dijon
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 60
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