- 1.5 lbs chicken tenders
- 2 T olive oil
- 2 T green onions, sliced
- 103/4 oz can cream of mushroom soup
- 4 oz can mushrooms, sliced
- 1/3 c milk
- 8 oz egg noodles, cooked and drained
- Heat oil in a large skillet; add chicken and brown on both sides. Remove chicken, add onions and mushrooms and saute for 3-4 minutes. Add chicken to skillet. Mix soup and milk and pour over chicken. Simmer, covered, for 10 -12 minutes. Serve over hot egg noodles.
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