Campbell's Savory Pot Roast
INGREDIENTS:
2 tb Margarine or butter
4 Chicken breast halves
Skinless, boneless
1 1/2 c Fresh broccoli flowerets
1 1/2 c Sliced fresh mushrooms
(4 oz)
1 cn CAMPBELL'S condensed cream
Of chicken & broccoli soup
1/4 c Milk
2 tb Dijon style mustard
4 c Hot cooked egg noodles
Cherry tomatoes
Oregano
2 tb Margarine or butter
4 Chicken breast halves
Skinless, boneless
1 1/2 c Fresh broccoli flowerets
1 1/2 c Sliced fresh mushrooms
(4 oz)
1 cn CAMPBELL'S condensed cream
Of chicken & broccoli soup
1/4 c Milk
2 tb Dijon style mustard
4 c Hot cooked egg noodles
Cherry tomatoes
Oregano
In 10" skillet over medium high heat, in 1 tablespoon hot margarine, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook broccoli and mushrooms until vegetables are tender and liquid is exaporated, stirring often. Add soup, milk and mustard. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with noodles. Garnish with tomatoes and oregano, if desired.