2 lb boneless skinless chicken breasts (I use chicken tenders)
2 Tbsp vegetable oil
1 package Onion Soup Mix
2 cups water
1 can cream of mushroom soup
1 cup sour cream
Brown chicken in oil over medium heat in large skillet. Drain off fat and cut into chunks. Stir soup, mix and water into skillet. Heat to boil. Reduce heat to low, cover and simmer 30 minutes or until fork tender. Stir in sour cream and heat through. Do not boil. Serve on cooked noodles or rice.
Loni Gibb
