Cooking Directions

• Cook and drain the noodles according to the package directions.  While the noodles are cooking, season the chicken as desired.  Heat 1 tablespoon butter in a 10-inch skillet over medium-high heat.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.
• Reduce the heat to medium.  Heat the remaining butter in the skillet. Add the mushrooms, onion and garlic powder and cook until the vegetables are tender, stirring occasionally.
• Stir the soup, milk, sherry, if desired, and black pepper in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is cooked through.  Season to taste.  Serve the chicken and sauce with the noodles.  For freshness and color, serve sprinkled with chopped fresh parsley, if desired.

Ingredients

• 6 ounces uncooked medium egg noodles
• 1.25 pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 4 ounces mushrooms, sliced (about 1 1/2 cups)
• 1 small onion, cut in half and sliced (about 1/4 cup)
• 0.125 teaspoon garlic powder or 1 small clove garlic, minced
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 0.5 cup milk
• 2 tablespoons dry sherry (optional)
• 0.125 teaspoon ground black pepper