Chicken & Shells Dijon

Campbell's Chicken & Shells Dijon Recipe

Asparagus mixes beautifully with chicken, pasta and a creamy mustard sauce in this one-skillet dish that's finished with a sprinkle of Cheddar cheese.

At a glance


20 min.


45 min.



Servings: about 1 1/3 cups each

Cook: 25 min.

Made With

  • (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup

    (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup

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What You'll Need

1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into strips
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Asparagus Soup
1/2 cup milk
2 tablespoons Dijon-style mustard
1/8 teaspoon ground black pepper
3/4 pound asparagus, trimmed and cut into 1 1/2-inch pieces
2 cups medium shell shaped pasta, cooked and drained
1/2 cup shredded Cheddar cheese (about 2 ounces)

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.

  • 2

    Stir the soup, milk, mustard, black pepper and asparagus in the skillet and heat to a boil.   Reduce the heat to low.  Cover and cook for 5 minutes or until the asparagus is tender.

  • 3

    Stir in the chicken and shells and cook until the mixture is hot and bubbling, stirring occasionally.  Sprinkle with the cheese.

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  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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