| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry, Main dish | 4 | Servings | |
INGREDIENTS
| 2 | tb | 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 | tb | Dijon-style mustard |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Rainbows – a gift from God”