Ingredients
- 4 chicken breast (halves)
- 1 onion
- 1 clove garlic
- 230 gr noodles (hot cooked)
- 130 gr mushrooms (sliced)
- 120 ml milk
- 28 gr margarine
- 1 gr garlic powder
- 1 gr pepper
- 1 package cream of mushroom soup
1. In large skillet over medium-high heat, heat one tablespoon margarine.
Add chicken; cook 10 minutes or until browned. Remove. 2. Reduce heat to medium. In remaining margarine cook mushrooms and onion with garlic until onion is tender and liquid has evaporated, stirring often. 3. Stir in soup, milk and pepper; heat to boiling.
4. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. 5. Serve with noodles.
Serves 4. From a Campbell's Soup Advertisement, October 1993 Reader's Digest.
