- 2 tablespoons butter or margarine
- 4 skinless, boneless chicken breasts
- 1 1/2 cups broccoli florets
- 1 1/2 cups sliced mushrooms
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken & Broccoli Soup
- 1/4 cup milk
- 2 tablespoons Dijon-style mustard
- 4 cups hot cooked medium egg noodles
- Heat 1 tablespoon butter in skillet. Add chicken and cook until browned. Remove chicken.
- Heat remaining butter. Add broccoli and mushrooms and cook until tender.
- Add soup, milk and mustard. Heat to a boil. Add chicken. Cover and cook over low heat 5 minutes or until done. Serve with noodles.