Cooking Directions

• Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet and set aside.
• Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.
• Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.

Ingredients

• 2 tablespoons butter
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 6 ounces sliced mushrooms (about 2 cups)
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup sour cream or plain yogurt
• 6 ounces (1/2 of a 12-ounce package) medium egg noodles, cooked and drained
• 1 tablespoon chopped fresh parsley