2 boneless, skinless chicken breasts (cut into cubes)
1 can cream of chicken with herbs soup
1 tbsp. mayo
1 tbsp. yellow mustard
1/2 can of milk
Heat a skillet over medium-high heat. Cook chicken until no longer pink.
While chicken is cooking, mix cream of chicken, mayo, mustard, and milk. Add mixture to chicken skillet. Cook until chicken is done.
Serve with rice or mashed potatoes.