What you need:
- 1.5 lbs chicken tenders
- 2 T olive oil
- 2 T green onions, sliced
- 103/4 oz can cream of mushroom soup
- 4 oz can mushrooms, sliced
- 1/3 c milk
- 8 oz egg noodles, cooked and drained
What you do:
- Heat oil in a large skillet; add chicken and brown on both sides.
Remove chicken, add onions and mushrooms and saute for 3-4
minutes. Add chicken to skillet. Mix soup and milk and pour
over chicken. Simmer, covered, for 10 -12 minutes. Serve over
hot egg noodles.