Creamy Chicken & Mushrooms
Yield
4 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
margarine
|
|
| 4 | each |
chicken breast halves, boneless, skinless
skinless, boneless |
|
| 1 ½ | cups |
mushrooms
sliced |
|
| 1 | small |
onions
sliced |
|
| 1 | clove |
garlic
minced |
|
| 10 ¾ | ounces |
cream of mushroom soup
|
|
| ½ | cup |
milk
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 4 | cups |
noodles
hot cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
margarine
|
|
| 4 | each |
chicken breast halves, boneless, skinless
skinless, boneless |
|
| 355 | ml |
mushrooms
sliced |
|
| 1 | small |
onions
sliced |
|
| 1 | clove |
garlic
minced |
|
| 310.7 | ml/g |
cream of mushroom soup
|
|
| 118 | ml |
milk
|
|
| 0.6 | ml |
black pepper
|
|
| 946 | ml |
noodles
hot cooked |
|
Directions
In large skillet over medium-high heat, heat one tablespoon margarine.
Add chicken; cook 10 minutes or until browned.
Remove.
Reduce heat to medium.
In remaining margarine cook mushrooms and onion with garlic until onion is tender and liquid has evaporated, stirring often.
Stir in soup, milk and pepper; heat to boiling.
Return chicken to skillet.
Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often.
Serve with noodles.
