Chicken and mushroom saute
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine or butter |
| 1 | pounds | Skinless, boneless chicken breasts, cut into strips |
| 2 | cups | Sliced mushrooms |
| 1 | medium | Onion, chopped |
| 10 | cans | Condensed cream of mushroom soup |
| ½ | cup | Milk |
| Tomato and chopped parsley for garnish | ||
Directions
In large skillet over medium hgih heat, melt half of the margarine.
SAute chicken until no longer pink, about 5 minutes. Remove from skillet, set aside. In same skillet, melt remaining margarine.
Saute mushrooms and onion until tender and liquid is evaporated, stirring often. Stir in sopu and milk. Bring to boil. Return chicken to skillet. Heat through, stirring occasionally. SErve with noodles, if desired. Garnish with tomato and parsley. Makes 4 servings. With cooked chicken, omit step 1. Add 1-½ cups cooked chicken, cut into strips, when adding soup. Origin: Campbell's soup ad, Canadian Reader's Digest, November/94. Shared by: Sharon Stevens, Nov/94.
Submitted By SHARON STEVENS On 11-26-94