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Categories:Viewed: 73 - Published at: 4 years ago
Ingredients
- 2 Tbsp. margarine
- 4 skinless boneless breast halves
- 1 1/2 c. broccoli flowerets
- 1 1/2 c. sliced mushrooms
- 1 (10 3/4 oz.) can Campbell's new cream of chicken and broccoli soup
- 1/4 c. milk
- 2 Tbsp. Dijon-style mustard
Method
- In skillet in 1 tablespoon hot margarine, cook chicken 10 minutes or until brown on both sides.
- Remove.
- In remaining 1 tablespoon hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
- Stir in soup, milk and mustard.
- Heat to boiling.
- Return chicken to skillet.
- Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally.
- Serve with noodles.
- Serves 4.
