Cooking Directions

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.
• Heat the remaining oil in the skillet over medium heat.  Add the mushrooms and onion and cook until they're tender.
• Stir the soup, yogurt and water in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the paprika, if desired.  Serve the chicken and sauce with the noodles.

Ingredients

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 2 cups sliced mushrooms (about 6 ounces)
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
• 0.5 cup plain nonfat yogurt
• 0.25 cup water
• 1 dash paprika (optional)
• 6 ounces medium egg noodles (about 4 cups), cooked without salt and drained