2 tbsp. butter OR margarine
1 lb. skinless, boneless chicken breast, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup
1/2 cup sour cream OR cup plain yogurt
4 cups hot cooked medium egg noodles
chopped fresh parsley
Directions:
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.
