Dijon Chicken with Mushrooms

Courtesy of Campbell's

Serving Size: 250 ml

Yield: 50


25 ml garlic powder
25 ml thyme leaves, dried, crushed
7 ml black pepper, ground
4.54 kg chicken, cooked, diced 1/2"
125 ml olive oil
2.72 kg mushrooms, fresh, sliced
1.82 kg onions, fresh, diced
1.5 L water
2 x 1.36L cans Campbell's Condensed Cream of Chicken  Soup
165 ml mustard, dijon



  1. Stir the garlic powder, thyme and black pepper in a small bowl. Season the chicken with the garlic powder.
  2. Heat oil in a skillet over medium-high heat. Add mushrooms and onions to the skillet. Cook 5 minutes or until tender-crisp, stirring often.
  3. Pour water in the skillet. Stir in the soup and mustard and heat to a boil. Reduce heat to medium-low.
  4. Add the chicken to the skillet. Cook until the mixture is hot and bubbling.
  5. Serving suggestion: Serve over hot cooked brown rice.