2 T butter
1 lb chicken breast cut in strips
2 C. mushrooms1 med. onion, chopped
1 can Cream of Chicken soup
1/2 C. sour cream
4 C. egg noodles
Cook chicken in 1 T butter. Remove. Cook veggies in remaining butter. Stir in soup and sour cream. Heat until boiling. Return chicken. Heat thoroughly. Serve over hot noodles.
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