Campbell's spanish chicken and mushrooms

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive or vegetable oil
4 eaches Chicken breast halves
\N \N Skinless, boneless
2 cups Sliced fresh mushrooms
\N \N (6 oz)
1 can CAMPBELL'S condensed Italian
\N \N Tomato soup
½ teaspoon Water
¼ cup Sliced VLASIC pimento stuff
\N \N Olives
2 tablespoons Burgundy or other dry wine
4 cups Hot cooked egg noodles
¼ cup Grated Parmesan cheese
\N \N (optional)
\N \N Fresh oregano for garnish

In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside.

Reduce heat to medium. In remaining 1 tablespoon hot oil, cook mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, water, olives and wine. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is on longer pink, stirring occasionally. Serve with noodles.

Sprinkle with cheese. Garnish with oregano, if desired.

Source "Campbell's Quick and Easy Recipes" ;1993 \\/\\/. <. |>. 9/17/94

Submitted By WAYNE DUBOIS On 01-14-95

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