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I browned the chicken. After putting the chicken in the baking dish, I brushed on a honey-mustard mix (1/4 cup mustard, 1/3 cup honey, 2 TB mayo, 1/2 TB dried onion flakes). In the soup mixed, I substituted oregano and paprika for the thyme.
2 teaspoons canola oil
1 1/2 cup sliced mushrooms
1/4 cup diced lean ham or Canadian bacon
4 (6-ounce) boneless, skinless chicken breasts
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 (10-3/4-ounce) can low sodium reduced-fat cream of chicken soup
3/4 cup reduced-fat milk
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/4 cup shredded reduced-fat mozzarella cheese
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1st Keep
 RandyW
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