Easy Skillet Chicken With Parmesan And Sherry

• 2 tablespoons vegetable oil
• 1 small onion, diced
• 1 medium green bell pepper, chopped
• 8 ounces canned mushrooms, drained
• 2 cups raw chicken breasts, cubed
• 2 (10 1/2 ounce) cans cream of chicken soup, undiluted
• 1 (10 1/2 ounce) can water
• 2 tablespoons sherry wine
• 1/2 teaspoon garlic powder
• 1/4 cup parmesan cheese, grated

1. Heat oil in large skillet, add onion, green pepper, mushrooms and chicken.
2. Cook until veggies are tender and chicken is cooked through, stirring frequently. .
3. In a bowl whisk together soups and water until smooth. Add to the chicken and veggi mixture in the skillet.and bring to a gentle simmer. Then add the garlic powder and the sherry.
4. Add the parmesan cheese and stir until melted. Remove from heat, and serve over linguini or thin spaghetti.
5. Note: the soup can oz's are a guestimate, but it's 2 cans of soup, give or take actual ozs'. May also add additional water if a thinner sauce is desired.

vegetable oil, onion, green bell pepper, mushrooms, chicken breasts, cream of chicken soup, water, sherry wine, garlic powder, parmesan cheese

Taken from www.food.com/recipe/easy-skillet-chicken-with-parmesan-and-sherry-508090 (may not work)