Campbell'S Creamy Mushroom Chicken

• 2 tablespoons butter (divided)
• 3 -4 boneless skinless chicken breasts, cut in bite size pieces
• 1/2 teaspoon garlic salt
• 1/2 teaspoon paprika
• 1 1/2 cups sliced mushrooms
• 1 small onion, diced
• 1 garlic clove, minced
• 1 (10 ounce) can condensed mushroom soup (can use reduced fat)
• 1/2 cup milk
• 4 cups hot cooked egg noodles

1. In large skillet, melt 1 tbsp butter and brown the chicken pieces.
2. Season to taste with garlic salt and paprika. Remove from pan and keep warm.
3. Add remaining 1 tbsp butter to pan and saute onion, garlic and mushrooms until golden.
4. Add soup, milk and pepper. Bring to a boil.
5. Return chicken to the pan, reduce heat to low and simmer 5 minutes or til chicken is heated through and no longer pink inside.
6. Serve over egg noodles.

butter, chicken breasts, garlic salt, paprika, mushrooms, onion, garlic, condensed mushroom soup, milk, hot cooked egg noodles

Taken from www.food.com/recipe/campbells-creamy-mushroom-chicken-285829 (may not work)