| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 2 | T | Margarine |
| 4 | Skinless, boneless chicken | |
| breast halves | ||
| 1 1/2 | c | Broccoli flowerets |
| 1 1/2 | c | Sliced mushrooms |
| 1 | Campbell's NEW Cream of | |
| Chicken & Broccoli Soup | ||
| 1/4 | c | Milk |
| 2 | T | Dijon-style mustard |
INSTRUCTIONS
In skillet, in 1 TABLESPOON hot margarine, cook chicken 10 minutes or until browned. Remove. In remaining 1 TABLESPOON hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 245
Calories From Fat: 95
Total Fat: 10.7g
Cholesterol: 74.3mg
Sodium: 874.1mg
Potassium: 518mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.9g
Protein: 32.6g