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Campbell s Spanish Chicken Mushrooms


2 tbsp olive or vegetable oil
4 each chicken breast halves
1 skinless, boneless
2 cup sliced fresh mushrooms
1 (6 oz)
1 can campbell s condensed italian
1 tomato soup
1/2 tsp water
1/4 cup sliced vlasic pimento stuff
1 olives
2 tbsp burgundy or other dry wine
4 cup hot cooked egg noodles
1/4 cup grated parmesan cheese
1 (optional)
1 fresh oregano for garnish

In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook
chicken 10 minutes or until browned on both sides. Remove; set aside.
Reduce heat to medium. In remaining 1 tablespoon hot oil, cook
mushrooms until tender and liquid is evaporated, stirring often. Stir
in soup, water, olives and wine. Heat to boiling. Return chicken to
skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken
is on longer pink, stirring occasionally. Serve with noodles.
Sprinkle with cheese. Garnish with oregano, if desired.

Source "Campbell s Quick and Easy Recipes" ;1993

\/\/. <. |>. 9/17/94





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