Mustard Chicken and Potatoes

INGREDIENTS
1    chicken breast, boneless, skinless
1    medium potato, cubed ¼ inch (1 ½ cups)
1    cup chopped celery
½   cup shredded Mozzarella cheese
3    tablespoons sour cream
2    tablespoons Dijon style mustard or equivalent
3    tablespoons low fat (2%) milk

 METHOD

Preheat the oven to 350 F. Prepare a medium baking dish by greasing the sides and bottom. Cut the chicken into ½ inch sized pieces and combine with the potatoes, celery and cheese in a large bowl.

In a small bowl, mix together the sour cream, mustard and milk. Pour this over the vegetables in the large bowl and mix well. Pour this into the prepared baking dish and bake for about 40 to 45 minutes until just beginning to brown on  top. Serve immediately.