Cooking Directions

• Cook the rice according to the package directions.  While the rice is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium heat.  Add the garlic, broccoli and mushrooms and cook until the broccoli is tender-crisp, stirring occasionally.  Remove the vegetables from the skillet.
• Season the chicken as desired.  Heat the remaining 1 tablespoon oil in the skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.  Add the wine to the skillet and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet.
• Stir in the soup, water and mustard heat to a boil.  Return the vegetables and chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Season to taste.  Serve the chicken mixture with the hot cooked rice.

Ingredients

• 2 cups uncooked instant white rice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups broccoli florets
• 6 ounces mushrooms, sliced (about 2 cups)
• 1.25 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 0.25 cup white wine (we like Chardonnay in this recipe)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.25 cup water
• 1 tablespoon Dijon-style mustard