Ingredients Jump to Instructions ↓

  1. 2 tablespoons margarine or butter

  2. 1 pound skinless boneless chicken breasts -- cut into strips

  3. 2 cups fresh mushrooms -- abt.

  4. 6 ounces 1 medium onion -- chopped

  5. 1 can cream of chicken soup -- condensed,

  6. 10 3/4 -- ounces 1/2 cup sour cream or plain yogurt

  7. 4 cups hot cooked medium egg noodles

Instructions Jump to Ingredients ↑

  1. Preparation : In 10 inch skillet over medium high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet, in remaining 1 tablespoon margarine, cook mushrooms and onion until vegetables are tender and liquid is evaporated, stirring often. Stir in soup and sour cream. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Serve over noodles. Sprinkle with parsley and paprika. Garnish with orange peel and oregano, if desired.


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