Easy Chicken Stroganoff
2 tbsp. butter or margarine
1 lb. boneless chicken breasts, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98%
Fat Free Cream of
Chicken Soup
1/2 cup sour cream or plain yogurt
4 cups hot cooked medium egg noodles
Chopped fresh parsley
Heat 1 tbsp. butter in skillet. Add chicken and cook
until browned,
stirring often. Remove chicken.
Heat remaining butter. Add mushrooms and onion and
cook until tender.
Add soup and sour cream. Heat to a boil. Return
chicken to pan and heat
through. Serve over noodles. Garnish with parsley.
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