Source: Belinda Dunham Poultry Plant
Cook Time: 8 minutes Number of Servings:

 1 Can Cream of Chicken soup
 2 Tbsp Dijon Mustard
 1 Tbsp Fresh Dill,chopped
 1 Tsp Lemon Juice
 2 Cloves Garlic, minced
 1/2 Cup Milk
 1 1/2 Pounds Chicken, boneless & skinless
 To serve Fresh Dill,chopped
 To serve Lemons, sliced

Instructions:
In a large bowl, stir together soup, mustard, dill, lemon juice
and garlic.  Reserve 1/2 cup of soup mixture for dipping sauce.
 
Add chicken to remaining soup mixture; toss to coat well,
cover, refrigerate 2 hours.   Thread chicken on skewers. 
Place skewers on grill 6" above coals.  Grill 8 minutes or until
chicken is no longer pink and golden brown, turning often. 
Remove chicken from skewers.  Arrange chicken on serving
platter.  Keep warm.  Meanwhile, in a 1 quart saucepan over
medium heat, stir together reserved soup mixture and milk;
heat through.  Serve as dipping sauce with grilled chicken. 
Garnish with dill and lemon if desired.
Serve on platter with slices of lemon around platter with dipping sauce
in a bowl.