Chicken Veggie Saute

• 4 boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 12 cup sliced carrot
• 1 cup broccoli floret
• 1 cup sliced fresh mushrooms
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can cream of mushroom soup
• 13 cup milk
• 1 tablespoon Dijon mustard
• 18 teaspoon pepper
• hot cooked noodles

1. In a large skillet, cook chicken in oil for 10 minutes or until juices run clear.
2. Remove and keep warm.
3. In the drippings, saute carrots for 2 minutes.
4. Add broccoli; saute for 2 minutes.
5. Add mushrooms; saute for 1 minute or until vegetables are crisp-tender.
6. Combine the soup, milk, mustard and pepper.
7. Stir into skillet.
8. Bring just to a boil.
9. Return chicken to pan.
10. Reduce heat; cover and simmer for 10 minutes or until heated through.
11. Serve over noodles.
12. Yield: 4 servings.

chicken, vegetable oil, carrot, broccoli floret, mushrooms, condensed cream, cream of mushroom soup, milk, mustard, pepper, noodles

Taken from www.food.com/recipe/chicken-veggie-saute-272711 (may not work)