Easy Chicken Stroganoff

• 2 Tbsp. margarine or butter
• 1 lb. skinless, boneless chicken breasts or turkey breast cutlets, cut into strips
• 2 c. sliced fresh mushrooms (about 6 oz.)
• 1 medium onion, chopped (about 1/2 c.)
• 1 (10 3/4 oz.) can Campbell's condensed cream of chicken soup
• 1/2 c. sour cream or plain yogurt
• 4 c. hot cooked egg noodles (about 4 c. dry)
• snipped fresh parsley and very thin strips sweet red and green pepper (for garnish)

1. In 10-inch skillet over medium-high heat in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside.
2. Repeat with remaining chicken.
3. Reduce heat to medium.
4. In same skillet, in remaining 1 tablespoon hot margarine, cook mushrooms and onion until vegetables are tender and liquid is evaporated, stirring often.
5. Stir in soup and sour cream.
6. Heat to boiling.
7. Return chicken to skillet.
8. Heat through, stirring occasionally.
9. Serve over noodles.
10. Sprinkle with parsley.
11. Garnish with red and green pepper, if desired.

margarine, skinless, mushrooms, onion, campbells condensed cream of chicken soup, sour cream, hot cooked egg noodles, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=849625 (may not work)