From Campbell's Kitchen
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Cream of
Chicken Soup
1/2 cup plain nonfat yogurt
1/4 cup water
4 cups hot cooked medium egg noodles, cooked without salt
Paprika
HEAT half the oil in skillet. Add chicken and cook until browned,
stirring often. Remove chicken.
ADD remaining oil. Add mushrooms and onion and cook until tender.
ADD soup, yogurt and water. Heat to a boil. Return chicken to skillet
and heat through. Serve over noodles. Sprinkle with paprika.
Serves 4.
Spring Blossoms
