Instructions: Stir together half of soup, sour cream, and mustard in a small saucepan. Cook over medium heat, stirring constantly, 3 minutes. Keep sauce warm.

Stir together remaining soup, 1 cup breadcrumbs, chicken, and pepper. Shape mixture into 4 patties; coat with remaining 1/2 cup breadcrumbs.

Fry patties in hot oil in a large skillet until golden. Serve with warm sauce.

This recipe yields 4 servings.

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