July 12, 2007
posted by Amber at 3:45 PM

1 can Cream of Mushroom Soup
1 tbsp Dijon Mustard
4 Boneless Skinless Chicken Breasts, cut into bite size pieces
1 cup sliced Fresh Mushrooms
1/2 cup cut up Carrots
1 cup cut up Broccoli
1/3 cup Milk
1 tbsp Oil
1/8 tsp Pepper

Over medium heat brown chicken. Saute veggies for 5 minutes, stir in soup, milk, mustard and pepper. Add to chicken. Stir occasionally and cook aout 5 minutes together. Serve over noodles.
Submitted by: Amber

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