Ingredients

4 chicken breast halves
1-½ cu. broccoli
1-½ cu. sliced mushrooms
1 can Cream of Chicken and Broccoli Soup
¼ cu. milk
2 T Dijon style mustard

Directions

In skillet, in margarine, cook chicken l0 minutes or until browned. Remove and keep warm.

In same skillet, in margarine, cook broccoli and mushrooms until tender and liquid is evaporated. Stir often. Add soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover and cook over low heat 5 minutes or until chicken is no longer pink. Serve over hot buttered egg noodles. Serves 4.