Chicken and Mushroom Dijon
2 tablespoons margarine
1 can (10 3/4 oz Campbell’s 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 tablespoons Dijon-style mustard
In skillet, in 1 tablespoon hot margarine, cook chicken 10 min. or until browned. Remove. In remaining 1 tablespoon hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. (I used canned mushrooms) 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.