Yield
25
Portion Size
184 g / 6.5 oz
Category
Chicken
Featured Maple Leaf Product: Chicken Thigh Strips, Grilled and Ready (64075)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Chicken Thigh Strips, Grilled and Ready | 1.65 Kg | 3.63 Lbs |
| Campbell's Condensed Cream of Chicken Soup | 1.4 L | 5.9 cups |
| Chicken Stock, prepared | 400 mL | 1.7 cups |
| Dijon Mustard, prepared | 55 mL | 2 fl oz |
| Mushrooms, Fresh, sliced | 1.5 L | 6.3 cups |
| Onions, Fresh, sliced | 500 g | 1.1 Lbs |
| Vegetable Oil | 45 mL | 3 Tbsp |
Method
- Defrost the Chicken Thigh Strips in the refrigerator overnight. In a large pre-heated pan, add vegetable oil and saute onions and mushrooms until tender. Combine the condensed cream of chicken soup, chicken stock, and dijon mustard with the sauteed onions and mushrooms, bring to a simmer. Gently mix in the chicken thigh strips and transfer to pans.
- Cover pans with foil and bake in a preheated 350 F oven for 20 minutes, heating the chicken to an internal temperature of 165 F (74 C). Serve when hot.
Suggested Accompaniments
Garnish with chopped fine herbs and an orange slice. Serve with cooked noodles and a colourful vegetable side (nutritional analysis not included in totals).
Nutritional Info per 184 g / 6.5 oz
| Calories (51.2% from fat) | 195 kcal |
| Fat | 11.1 gm |
| Saturated Fat | 2.68 gm |
| Trans Fat | 0.027 gm |
| Cholesterol | 64 mg |
| Sodium | 743 mg |
| Carbohydrates | 9.7 gm |
| Dietary Fiber | 1.1 gm |
| Sugars | 2.4 gm |
| Protein | 14.2 gm |
| Vitamin A | 34 RE |
| Vitamin C | 4 mg |
| Calcium | 21 mg |
| Iron | 0.93 mg |
| Potassium | 103 mg |
| Phosphorous | 23 mg |