1 (3 ounce) package Dijon Dipping Sauce
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dill weed
1 (10 ounce) can whole chicken, undrained
1 (3 ounce) can diced celery
1/2 teaspoon mustard seed
2 tablespoons Dijon-style prepared horseradish
2 tablespoons minced fresh parsley
1/2 teaspoons dried basil
Place chicken in a large, nonstick skillet. Cook over medium-high heat until no longer pink and juices run clear, about 8 minutes. Stir in mayonnaise, mustard, dill weed, celery, horseradish, parsley, basil and Dijon-style mustard. Pour over chicken and toss to coat. Cover and simmer 5 to 10 minutes. Serve at room temperature.
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