In a skillet over medium-high heat, melt the butter.

Add the drained chicken and cook until heated through.

Stir in the chicken broth and mixed vegetables with the remaining juice.

Heat until it comes to a boil.

Add salt, pepper, and garlic salt for seasoning.

Stir in the instant rice and 1/2 cup of boiling water.

Cover and remove from heat; let it stand for about 5 minutes, allowing most of the liquid to be absorbed.

If the rice is not tender, stir in another 1/4 cup of water, cover, and cook on medium heat until the remaining liquid is absorbed.

Stir in honey mustard until well combined.