2 tb Margarine
4 Chicken breast halves
-skinless, boneless 1 1/2 c Sliced mushrooms
1 Small onion, sliced
1 Clove garlic, minced -OR-
1/8 ts Garlic powder
1 cn Cream of Mushroom Soup
-Campbell’s (10 3/4 oz can) 1/2 c Milk
1/8 ts Pepper
4 c Hot cooked noodles
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.