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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein19% · 48g
Carbs33% · 84g
Fat48% · 55g
5g
Fiber
1470mg
Sodium
4.4g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
77th pctl
More protein than 77% of 1,474 meals
Protein density
4.4g /100cal
Leaner than 39% of meals
vs Poultry average
35% heavier
This1100
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Arugula
Potatoes
Onion
Button Mushrooms
Dried Thyme
Mushroom Stock Concentrate
Vegan Mayonnaise
Chicken Cutlets
Ranch Spice
Garlic Powder
Demi-Baguette
Olive Oil
Cooking Oil
Salt
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. Toss potatoes on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.Pat chicken* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
2
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly.Add onion and another drizzle of oil (if needed); season with half the thyme (all for 4 servings) and a pinch of salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes.Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.Use pan used for chicken here.
3
Heat a drizzle of olive oil in same pan over medium heat. Add stock concentrates, half the garlic powder, and ¼ cup water (⅓ cup for 4 servings); cook, stirring occasionally, until slightly reduced, 2-3 minutes.
4
Halve baguettes lengthwise and place baguette halves directly on oven rack. Toast until golden brown.In a small bowl, combine mayonnaise and remaining garlic powder. Season aioli with salt and pepper to taste.
5
Spread a thin layer of aioli over cut sides of toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill baguette halves with mushroom mixture; top with arugula. Close sandwiches; cut in half if desired.Slice chicken crosswise. Top mushroom mixture with chicken along with arugula.
6
Divide au jus between two small serving bowls (four small bowls for 4 servings).Divide sandwiches and potatoes between plates. Serve with au jus and any remaining aioli on the side for dipping.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Halve, peel, and thinly slice onion. Toss potatoes on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.Pat chicken* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
2
Step 2
Meanwhile, heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms; season with salt and pepper. Cook, stirring, until lightly browned, 4-5 minutes. TIP: Lower heat and add a splash of water if mushrooms begin to brown too quickly.Add onion and another drizzle of oil (if needed); season with half the thyme (all for 4 servings) and a pinch of salt and pepper. Cook, stirring, until veggies are browned and tender, 5-7 minutes.Turn off heat; transfer to a plate and cover to keep warm. Wipe out pan.Use pan used for chicken here.
3
Step 3
Heat a drizzle of olive oil in same pan over medium heat. Add stock concentrates, half the garlic powder, and ¼ cup water (⅓ cup for 4 servings); cook, stirring occasionally, until slightly reduced, 2-3 minutes.
4
Step 4
Halve baguettes lengthwise and place baguette halves directly on oven rack. Toast until golden brown.In a small bowl, combine mayonnaise and remaining garlic powder. Season aioli with salt and pepper to taste.
5
Step 5
Spread a thin layer of aioli over cut sides of toasted baguette halves (save any remaining aioli for serving). Using tongs or a slotted spoon, fill baguette halves with mushroom mixture; top with arugula. Close sandwiches; cut in half if desired.Slice chicken crosswise. Top mushroom mixture with chicken along with arugula.
6
Step 6
Divide au jus between two small serving bowls (four small bowls for 4 servings).Divide sandwiches and potatoes between plates. Serve with au jus and any remaining aioli on the side for dipping.
The best-known meal kit in the country, HelloFresh runs 90+ recipes a week spanning its Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy lines.
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Mushroom & Chicken French Dip Sandwiches, served HelloFresh's Mushroom & Chicken French Dip Sandwiches: 1100 calories, 48g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan., is a prepared dish from . Each portion contains 1100 calories and 48 grams of protein, covering roughly 55 percent of a standard 2,000 calorie daily target.
A sandwich is a dish typically consisting variously of meat, cheese, sauces, and vegetables used as a filling between slices of bread, or placed atop a slice of bread; or, more generally, any dish in which bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient food in the Western world, and over time it has become prevalent worldwide. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1100Calories
48gProtein
84gCarbs
55gFat
5gFiber
1470mgSodium
Daily calorie contribution55% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Mushroom & Chicken French Dip Sandwiches?
Mushroom & Chicken French Dip Sandwiches contains 1100 calories and 48 g of protein per serving, portioned as HelloFresh's Mushroom & Chicken French Dip Sandwiches: 1100 calories, 48g protein. Poultry meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Mushroom & Chicken French Dip Sandwiches?
Mushroom & Chicken French Dip Sandwiches is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Arugula
Potatoes
Onion
Button Mushrooms
Dried Thyme
Mushroom Stock Concentrate
Vegan Mayonnaise
Chicken Cutlets
Ranch Spice
Garlic Powder
Demi-Baguette
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