2 teaspoons Dijon mustard
4 boneless, skinless chicken breast halves
1 (10 oz) can cream-style corn
1 (5 ounce) can cream-style corn
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup chicken broth
1 tablespoon vegetable oil
1 (8 ounce) can sliced mushrooms
1 (10 ounce) can diced tomatoes with green chile peppers with green chile peppers, drained
Preheat oven in the oven to 375 degrees F (190 degrees C). Room heat a shallow 9x13 inch pan in a large ovenproof dish.
In a large mixing bowl combine mustard, chicken, cream-style corn, creamed corn, onion, cream of chicken soup, broth, chicken, corn, tomatillos, diced tomatoes, diced tomatoes with green chiles and cream of chicken soup. Mix well and transfer mixture to the prepared pan.
Bake uncovered chicken in preheated oven for 20 minutes, basting every 10 minutes.
Without cracking open, remove bird and cool to room temperature.