Ingredients:

2 whole chicken breasts
2 tablespoons vegetable oil
1 can 10 ½ ounces cream of chicken soup
1 can 4 ounces mushrooms, drained
1 tablespoon parsley flakes
1/4 teaspoon garlic powder
½ cup sour cream
1 tablespoon flour
hot cooked medium egg noodles

Directions:

Cut chicken breast into bite sized pieces. In skillet, cook and stir chicken in hot oil about 5 minutes or until chicken is tender. Drain off excess fat. add soup, mushrooms, parsley and garlic. Heat through. Combine sour cream and flour, stir into chicken mixture. Heat through; do not boil