Recipe - Creamy Mushroom Chicken

2 tablespoon Margarine
4 Skinless; boneless chicken
breasts
1 One half cup Sliced mushrooms
1 small Onion; cut or sliced up
1 Clove garlic; minced
1 cn Condensed Cream of Mushroom
soup
One half cup Milk
Hot cooked noodles

Here is an easy pasta & chicken recipe (from Campbells soup) that I make
frequently for my hubby and have even made for guests. In addition to
making it exactly as shown, Ive also put it in the crockpot with excellent
results.

In large skillet, over mediumhigh heat, melt half of the margarine. Brown
chicken 5 minutes on each side. Remove from pan; set aside. Reduce heat to
medium. In same skillet, add remaining margarine. Saute mushrooms and onion
with garlic until tender. Add soup, milk and pepper to taste. Bring to a
boil. Slice chicken into chunks and return to skillet. Reduce heat to low.
Cover, simmer 5 minutes or until chicken is no longer pink, stirring
occaisonally. Serve with noodles.

Notes: I let the chicken drain on paper towels before I slice it. I use
spaghetti but any type of noodle will do. When using a crock pot, I do not
brown the chicken first, just place it in the crock pot with the mushrooms,
onion, garlic and soup. I let the crock pot do its job for the afternoon
and I then stir in the milk while the noodles are cooking.
Posted to TNT Recipes Digest, Vol 01, Nr 936 by Carolyn or Paul
pvisser@orc.ca on Jan 13, 1998