Chicken & Mushroom Dijon

2 Tbsp. margarine
4 skinless, boneless chicken breast halves
1-1/2 cups broccoli florets
1-1/2 cups sliced mushrooms
1 can (10-3/4 oz) Campbell's New Cream of Chicken & Broccoli Soup
1/4 cup milk
2 Tbsp. dijon-style mustard

In skillet, in 1 Tbsp. hot margarine, cook chicken 10 minutes or until browned on both sides. Remove.

In remaining 1 Tbsp. hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often.

Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with noodles.