Chicken Broccoli Topped Potatoes

• 1 can (10 oz/284 mL) Campbell's condensed Cream of Chicken and Broccoli soup
• 1/4 c (50 mL) milk
• 1 1/2 c (375 mL) cubed cooked chicken
• 1 tsp (5 mL) Dijon-style mustard
• Pepper
• 2 c (500 mL) cooked broccoli flowerets
• 4 hot baked potatoes, split

Directions:

In medium saucepan, combine soup, milk, chicken, mustard and pepper. Over medium heat, bring to boil, stirring occasionally.

Add broccoli. Heat through, stirring occasionally.

Serve over potatoes.

Makes 4 servings.

Tip:

For 1 1/2 c (375 mL) cubed cooked chicken, in medium saucepan over medium heat, in 4 c (1 L) boiling water, cook 3/4 lb (375 g) skinless, boneless chicken breasts, cubed, 5 mins or until chicken is no longer pink.