4 chicken breast, diced and browned
1 bunch green onions
2-3 tomatoes
4 TB fresh basil
2 TB Dijon mustard
1 C. heavy cream
2 TB chicken bouillon
1-2 C. mushrooms
While browning chicken, chop all vegetables. Warm cream & bouillon in saucepan. Add all vegetables except tomatoes. Pour over chicken in a 9x13 pan and bake at 350 for 1 hour. Add tomatoes 20 minutes before finished cooking. Excellent over rice or noodles!
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