Honey Mustard Chicken
1 tbsp margarine
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's Cream of Chicken Soup
1/4 cup mayonnaise
2 tbsp. honey
1 tbsp. spicy brown mustard
Chopped toasted pecans or walnuts
4 cups hot cooked rice
Heat margarine in skillet. Add chicken and cook until browned.
Add soup, mayonnaise, honey and mustard. Heat to a boil. Cover and cook
over low heat 5 min. or until done. Sprinkle with pecans. Serve with rice.
Makes 4 servings
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Campbell's.