I got this recipe from a Campbells Soup add in one of those 'family' magazines years ago. I lost the recipe, but have made it so many times, that I'm posting it here from memory, for safe-keeping. I haven't been able to find this recipe anywhere, including the Campbell's web site, so I'm hoping that my memory serves me well. I cut the green bell pepper into 1/2 inch dice, because it makes a prettier presentation. Enjoy.

Ingredients

8 serv.

butter↗1⁄4 cup
medium onion, diced↗1
medium green bell pepper, chopped1
(4 ounce) cans mushrooms, drained↗2
(10 ounce) cans cream of chicken soup, diluted2
garlic powder↗2 -3 teaspoons
dry sherry↗2 tablespoons
chicken breast, cubed↗1 -2
parmesan cheese, grated↗1⁄2 cup

Step-by-step instructions

1
In a large skillet, melt butter on med-low, and saute onion, green bell pepper and drained mushrooms, for 2 minutes, . (do not let butter burn).
2
Add chicken cubes, and saute until chicken is cooked through.
3
Meanwhile, in a large bowl add 2 cans of soup, and dilute with 1/2-1 can of milk, until mixture is a thick gravy consistancy.
4
Pour soup into saute pan with chicken and veggies, and stir.
5
Add garlic powder, sherry, stir and cook on medium heat for 2-3 minutes.
6
Add parmesan cheese,stir until melted.
7
Serve over cooked thin spaghetti, or egg noodles.
8
Note: The amount of chicken you use, depends on the size of the breasts.
9
Sherry, garlic powder and parmesan cheese amounts, can be added to taste.

Source: food.com

Original recipe ↗

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