Creamed Chicken And Noodles

• 2 cans cream of mushroom soup
• 1 c. tiny button mushrooms
• 1 large can evaporated milk (cream may be substituted)
• 1 c. shredded Velveeta cheese
• 4 or 5 small onions, chopped
• salt and pepper to taste
• 4 pkg. frozen chicken breasts
• vegetable oil

1. Combine all ingredients (except chicken breasts and oil); heat until cheese melts, stirring constantly.
2. Remove skin and bones while chicken breasts are partially frozen (easier to hand).
3. Cut meat into cube pieces; allow to completely thaw and drain.
4. Cook in hot cast-iron skillet with vegetable oil (enough to cover bottom of skillet), stirring meat constantly
5. until meat is done. Season with salt and pepper while frying.
6. Allow oil to drain before adding meat to sauce.
7. Only put enough chicken in skillet to cover bottom each time.

cream of mushroom soup, mushrooms, milk, velveeta cheese, onions, salt, chicken breasts, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913146 (may not work)