If you like a little sweetness with your mustard, stir 1–2 tablespoons of brown sugar or honey into the soup and broth mixture before pouring it over the chicken. For extra creaminess, add a couple of tablespoons of cream cheese or sour cream at the end of cooking and stir until melted into the sauce. You can swap the cream of chicken soup for cream of mushroom or cream of celery for a slightly different flavor, or use chicken thighs instead of breasts for an even more tender result (just trim excess fat). To stretch the meal, add a drained can of sliced mushrooms or a handful of baby carrots around the chicken before cooking. Leftovers keep well in the fridge for up to 3 days and reheat nicely in the microwave; they’re great tucked into sandwiches or wraps for easy lunches. If you prefer less sauce, reduce the broth to 1/4 cup, or if you want it thinner, whisk in a splash more broth or water after cooking until it’s just right for spooning over rice or noodles.
