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Easy Chicken Stroganoff

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


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

Serve over hot noodles

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