Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Margarine |
4 \N | Skinless, boneless chicken breast halves |
1½ cup | Broccoli flowerets |
1½ cup | Sliced mushrooms |
1 can | Campbell's NEW Cream of Chicken & Broccoli Soup |
¼ cup | Milk |
2 tablespoons | Dijon-style mustard |
1. In skillet, in 1 TABLESPOON hot margarine, cook chicken 10 minutes or until browned. Remove.
2. In remaining 1 TABLESPOON hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.
3. 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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
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