I am always on the hunt for recipes that are equally easy to make and delicious. This Honey Mustard Chicken with Campbell’s Soup is definitely both delicious and easy! The cream of chicken soup really makes the sauce very creamy and the flavor mixes well with the honey mustard. Plus, it comes together in around 30 minutes so we can have it on busy weeknights when we need to be out the door in a rush.

Ingredients to make Honey Mustard Chicken with Campbell’s Soup:

Chicken: I like to use breasts or tenderloins for this recipe.
Campbell’s Cream of Chicken Soup: You can also use their 98% fat free or lower sodium versions.
Honey
Mustard: I like using dijon or spicy brown.
Butter: Needed to cook the chicken in, but also gives a little flavor.
Pecans: The addition of pecans on the top really adds to the flavor and gives it a bit of a crunch too!

The recipe was as easy as browning the chicken and mixing up the sauce.

Once the chicken is browned and thoroughly cooked just pour the sauce right over the chicken breasts.

Next, let cook for about 5 minutes to let the sauce heat up and get thick and bubbly!

The end result is amazing!!! What seems like a bunch of seemingly odd ingredients turns into the most delicious Honey Mustard Chicken. This has been on our food rotation for a long time now! When I first made it my oldest daughter thanked me 3 times and asked for seconds. I would say that this is definitely a winner!

If you like this, here are some other fast and easy weeknight dinner ideas to try:

Swiss Stuffed Burgers with Caramelized Onions & Mushrooms

Chicken Noodle Soup Casserole with Veggies

Yield: 4

Honey Mustard Chicken with Campbell's Soup

This easy weeknight dinner idea is so delicious and quick to prepare! The sweet honey, salty soup and tangy mustard combine for a delicious meal!

Ingredients

1 tablespoon butter or margarine
1 pound skinless, boneless chicken breasts (separate into 4 pieces)
1 can Campbell's® Condensed Cream of Chicken Soup (you can also use lower sodium or 98% fat free versions)
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon dijon mustard
1/2 cup Chopped toasted pecans

Instructions

Heat butter in skillet over medium heat.
Once butter is melted and bubbly add chicken and cook until browned.
Meanwhile in a small bowl combine the soup, mayonnaise, honey and mustard and mix to combine.
Next, add the mixture over the chicken while the chicken is still in the skillet.
Heat to a boil. Cover and cook over low heat 5 min. or until done.
Sprinkle with the pecans once the chicken is on the plates.

Notes

serving suggestion: serve over rice and alongside veggies.

Nutrition Information

Yield

Serving Size

1 grams
Amount Per Serving Calories 499Total Fat 31gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 22gCholesterol 116mgSodium 831mgCarbohydrates 16gFiber 1gSugar 10gProtein 39g

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