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Add a photoServings: 4
Ingredients
- 2 Tbsp. Margarine or possibly butter
- 4 x Chicken breast halves Skinless, boneless
- 1 1/2 c. Fresh broccoli flowerets
- 1 1/2 c. Sliced fresh mushrooms (4 ounce)
- 1 can CAMPBELL'S condensed cream Of chicken & broccoli soup
- 1/4 c. Lowfat milk
- 2 Tbsp. Dijon style mustard
- 4 c. Warm cooked egg noodles Cherry tomatoes Oregano
Directions
- In 10" skillet over medium high heat, in 1 Tbsp. warm margarine, cook chicken 15 min or possibly till browned on both sides and no longer pink.
- Remove; keep hot. Reduce heat to medium. In same skillet, in remaining 1 Tbsp. warm margarine, cook broccoli and mushrooms till vegetables are tender and liquid is exaporated, stirring often. Add in soup, lowfat milk and mustard. Heat through, stirring occasionally. Spoon soup mix over chicken. Serve with noodles. Garnish with tomatoes and oregano, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 4 servings | |
| Calories 382 | |
| Calories from Fat 211 | 55% |
| Total Fat 23.54g | 29% |
| Saturated Fat 6.12g | 24% |
| Trans Fat 1.21g | |
| Cholesterol 96mg | 32% |
| Sodium 753mg | 31% |
| Potassium 525mg | 15% |
| Total Carbs 8.89g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.04g | 1% |
| Protein 33.06g | 53% |
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