- 2 tablespoons butter or margarine
- 4 skinless, boneless chicken breasts
- 1 1/2 cups sliced mushrooms
- 1 small onion, sliced
- 1/8 teaspoon garlic powder
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
- 1/2 cup milk
- 2 tablespoons dry sherry
- 1/8 teaspoon ground black pepper
- 4 cups hot cooked medium egg noodles
- Heat 1 tablespoons butter in skillet. Add chicken and cook until browned. Remove chicken.
- Heat remaining butter. Add mushrooms, onion and garlic and cook until tender.
- Add soup, milk, sherry and pepper. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until done. Serve with noodles.