Chicken and Mushroom Dijon

Chicken and Mushroom Dijon


"Broccoli, mushrooms and chicken breasts simmer to tenderness in a creamy mustard-spiked sauce and is served over hot noodles."


25 m servings 435 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 130 mg
  • 43%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat 1 tablespoon butter in skillet. Add chicken and cook until browned. Remove chicken.
  2. Heat remaining butter. Add broccoli and mushrooms and cook until tender.
  3. Add soup, milk and mustard. Heat to a boil. Add chicken. Cover and cook over low heat 5 minutes or until done. Serve with noodles.
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  1. 10 Ratings


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

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...

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 brocc...

Dijon took over the flavor too much, so I had split reactions to this dish.