To go with the Tangy Mustard Chicken, I chose another dish that included a little bit of Dijon mustard. The original recipe called for sour cream, but I just chose to leave it out to make it a little healthier. I also used less cheese, once again trying to be healthier (my trip to Mexico took a toll on my body!).
Potato and Broccoli Casserole
1 head fresh broccoli (cut into florets)
6 large potatoes (cubed)
2 (10.75 oz) cans Cream of Broccoli soup
2 1/2 cups shredded Cheddar cheese (I only used about 1 cup)
1 tsp Dijon mustard
3/4 cup bread crumbs
Preheat oven to 325F and grease a 3-quart casserole dish.
In a large bowl, mix soup, cheese, and mustard until combined. Add the potatoes and broccoli and stir until coated completely.
Spoon into casserole dish and top with bread crumbs.