Serves 4-6.
1 can cream of chicken soup
1 1/2 cups frozen broccoli (thawed) or 2 cups fresh broccoli pieces
1/2 cup shredded cheddar or Swiss cheese1/2 cup milk
2 Tbs. oil
2 Tbs. Dijon mustard
2 Tbs. chopped pimiento
Saute chicken in oil until tender.
Add soup, milk, mustard, and cheese; cook over medium heat, stirring until smooth.
Add broccoli and pimiento and bring to a boil. Reduce heat and simmer 2 minutes or until tender crisp. Serve over rice or pasta.
Notes:
- I probably used 1/3 cup each of cheddar and Swiss cheeses.
- Fresh broccoli will take longer than 2 minutes to cook. You could always parboil it it ahead of time if you want.
2 Tbs. oil
2 Tbs. Dijon mustard
2 Tbs. chopped pimiento
Saute chicken in oil until tender.
Add soup, milk, mustard, and cheese; cook over medium heat, stirring until smooth.
Add broccoli and pimiento and bring to a boil. Reduce heat and simmer 2 minutes or until tender crisp. Serve over rice or pasta.
Notes:
- I probably used 1/3 cup each of cheddar and Swiss cheeses.
- Fresh broccoli will take longer than 2 minutes to cook. You could always parboil it it ahead of time if you want.
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