DOUBLE SAUCE FOR MORE MEAT OR SHRIMP
2 Tbs. Butter
1 lb. boneless chicken cut into strips
or
1 lb. Raw Shrimp(26-30 per pound) peeled
2 C. sliced fresh mushrooms
1 medium onion chopped(about 1/2 cup)
1-2 cloves fresh chopped garlic
1 can Cream of chicken soup
1/2 c. Light Sour Cream
1 tsp garlic powder
1/4 tsp pepper
Dried Parlsley & Paprika(optional)
4 c. hot cooked Egg noodles or Mashed Potatoes
Parsley and Paprika for garnish

2 Tbs. Butter 1 lb. boneless chicken cut into strips 1 lb. Raw Shrimp(26-30 per pound) peeled 2 C. sliced fresh mushrooms 1 medium onion chopped(about 1/2 cup) 1 -2 cloves fresh chopped garlic 1 can Cream of chicken soup 1/2 c. Light Sour Cream 1 tsp garlic powder 1/4 tsp pepper 4 c. hot cooked Egg noodles or Mashed Potatoes

I use small electric fry pan or wok
Cook Chicken strips or shrimp in 1 Tbs. butter
Remove onto plate and cover with foil
In same skillet cook mushrooms and onion in
1 Tbs. butter over medium heat. Stir in soup
and sour cream, heat to boiling. Add chicken
or shrimp and heat through (2-3 minutes).
Serve over noodles or mashed potato.
Sprinkle with parley and paprika.(optional)