Chicken and Mushrooms with Rice

• 2 lbs chicken breasts
• 8 ounces mushrooms
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 12 cup sour cream
• 1 clove garlic
• 1 tablespoon olive oil
• 1 tablespoon cooking sherry
• 1 tablespoon balsamic vinegar
• 2 cups frozen peas and carrots (cooked)
• 4 cups white rice (cooked)

1. Chop raw chicken into bite-sized pieces.
2. Thinly slice mushrooms.
3. Finely chop garlic.
4. Heat olive oil, sherry, and vinegar over med-low heat in large saucepan or skillet.
5. Add garlic and saute until brown.
6. Add chicken.
7. Cook just until no longer pink.
8. Add mushrooms and cook for 2-3 minutes until mushrooms soften.
9. Drain excess liquid.
10. Add sour cream, cream of mushroom soup, and cream of chicken soup.
11. Cook until mixture bubbles.
12. Serve over rice with peas and carrots.

chicken breasts, mushrooms, cream of mushroom soup, cream of chicken soup, sour cream, clove garlic, olive oil, cooking sherry, balsamic vinegar, carrots, white rice

Taken from www.food.com/recipe/chicken-and-mushrooms-with-rice-87377 (may not work)