Ingredients
- 1 1/2 c broccoli flowerets
- 1 1/2 c mushrooms (sliced)
- 1/4 c milk
- 2 t dijon-style mustard
- 2 t margarine
- 1 package campbells cream (new)
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.
