“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.” - by Campbell's Kitchen
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes or until it's well browned on both sides.
- Add the stock, garlic and broccoli to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Remove the chicken from the skillet and keep warm.
- Stir the flour, milk, mustard and black pepper in a small bowl until smooth. Gradually stir the flour mixture into the skillet. Increase the heat to medium-high. Cook and stir until the mixture boils and thickens. Serve with the chicken and noodles.
Nutrition
Amount Per Serving (4 total)
- Calories
- 428 cal
- 21%
- Fat
- 6.6 g
- 10%
- Carbs
- 54.8 g
- 18%
Based on a 2,000 calorie diet
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Reviews (4)
Rate This Recipe
"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..." See more"
DURAMOLLY
"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 ..." See morethought 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."
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