Chicken Stroganoff

• 4 chicken breasts, cut into strips
• 2 lb. sliced fresh mushrooms or 9 oz. canned whole mushrooms, drained
• 1 large onion, chopped
• 2 cans condensed cream of chicken soup
• 4 tsp. poultry seasoning
• 2 tsp. tarragon
• salt and pepper to taste
• 1/2 c. milk
• 16 oz. sour cream
• 8 oz. bag wide noodles, cooked
• chopped scallions (optional)

1. In a large, deep skillet, brown both sides of the chicken strips in butter or oil.
2. While the chicken is browning, add the mushrooms and onion.
3. When the chicken is fully cooked, stir in the soup, seasonings and milk.
4. Simmer for 10 minutes.
5. Just before serving, stir in the sour cream and heat through.
6. Serve over hot noodles.
7. Serves 4.

chicken breasts, mushrooms, onion, condensed cream, poultry seasoning, tarragon, salt, milk, sour cream, wide noodles, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383125 (may not work)