Of course, I had to start with the recipe requested by the child who gave me the idea to create Kari’s Kitchen. Dinner doesn’t get much easier than this. If you can find the Dijon sauce mix, by all means — use it. We enjoyed it like that for years, ever since Zach was little enough to call this recipe “Chicken and Gwavy.” Alas, I can never find it anymore, but I have discovered that just about any white sauce/chicken-flavored seasoning packet will do. We’ve used Alfredo, Garlic and Herb, Three Cheese…they’re all good.
I serve it over bowtie noodles or rigatoni, with a side of green peas, but it’s great over rice or even mashed potatoes. Maybe try leaving the chicken breasts whole and just spooning the sauce over the potatoes like gravy. (Or is that gwavy?)
Creamy Dijon Chicken
4 to 6 frozen boneless chicken breast fillets, thawed
1 package Dijon mustard sauce mix
1 can 98% fat-free cream of mushroom soup
Combine all ingredients in the crockpot. Cover and cook on low 6 to 8 hours. Chop the chicken breasts into bite-sized pieces and return to sauce. Thin sauce with a little milk if it seems too thick. Spoon over noodles or rice.
Serves 4.
This is too hard. I don’t think I can do it. ;-P I actually used a chicken-flavored sauce mix before but put a heaping teaspoon of a really strong Dijon mustard into it. It didn’t have quite the same taste as the original Dijon sauce mix did, but it was good!