Chicken and Mushroom Dijon
I started making this dish early in my marriage. The dijon mustard is what makes the dish wonderful. The seeds are for appearance and flavor. My father always loved dijon mustard.
4 chicken breasts, skinless and boneless
1½ c. broccoli florets
1½ c. sliced mushrooms
1 10.75 oz. can cream of chicken soup
¼ c. milk
2 T. Dijon style mustard
egg noodles or rice
Cut chicken into one-inch pieces. Cook in skillet for 10 minutes or until browned. Set chicken aside. Cook broccoli and mushrooms until tender. Add soup, milk, and mustard. heat to a boil. Return chicken to pan and cook on low heat for 5 minutes or until chicken is done. Serve over cooked rice or egg noodles.
Chicken and Mushroom Dijon
I started making this dish early in my marriage. The dijon mustard is what makes the dish wonderful. The seeds are for appearance and flavor. My father always loved dijon mustard.
4 chicken breasts, skinless and boneless
1½ c. broccoli florets
1½ c. sliced mushrooms
1 10.75 oz. can cream of chicken soup
¼ c. milk
2 T. Dijon style mustard
egg noodles or rice
Cut chicken into one-inch pieces. Cook in skillet for 10 minutes or until browned. Set chicken aside. Cook broccoli and mushrooms until tender. Add soup, milk, and mustard. heat to a boil. Return chicken to pan and cook on low heat for 5 minutes or until chicken is done. Serve over cooked rice or egg noodles.