2 T Margarine
4 Skinless, boneless chicken
-breast halves 1 1/2 c Broccoli flowerets
1 1/2 c Sliced mushrooms
1 cn Campbell’s NEW Cream of
-Chicken & Broccoli Soup 1/4 c Milk
2 T 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.