1 1/2 - 2 lbs. thin sliced chicken cutlets
1/2 lb. mushrooms
1 (10 oz.) can cream of mushroom soup
Dash garlic
Pinch rosemary
Dash thyme
1/2-3/4 c. milk
butter
1 pkg. brown gravy mix
1 c. water

Spices optional.

Cut cutlets into 2 sections. Brown cutlets in butter in frying pan over medium heat. Set aside in casserole dish. Brown 1/2 pound mushrooms in same pan and add to casserole dish. Add 1 can cream of mushroom soup plus 1/2-3/4 cup milk. Add 1 package of brown gravy mix with 1 cup water.