This was in the Sunday Parade Magazine. The first time I made it, I left out
the mustard and it was excellent! Then I tried it with the mustard and it was
excellent! We couldn't decide which we liked better. You will probably have
to add some water, it was to thick after adding the soup. Really good, enjoy!
(Chicken and Mushrooms Dijon)
Prep time 15 min - Cook time 25 min
2 tbsp. margarine 1 can (10 3/4 oz Campbell's (New)
Cream of Chicken & Broccoli Soup
4 skinless, boneless chicken
breast halves
1 1/2 cups broccoli flowerets 1/4 cup milk
1 1/2 cups sliced mushrooms 2 tbsp. Dijon-style mustard
1. In skillet, in 1 tbsp. hot margarine, cook chicken 10 min. or until
browned. Remove.
2. In remaining 1 tbsp hot margarine, cook broccoli and mushrooms until
tender and liquid is evaporated, stirring often. (I used canned mushrooms)
3. Stir in soup, milk and mustard. Heat to boiling. Return chicken
to skillet. Cover; cook over low heat 5 min. or until chicken is no
longer pink, stiring occasionally. Serve with noodles, rice or mashed
potatoes.
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