2-4 chicken breasts, boneless, cut in strips
1/2 stick butter
1/2 stick butter
1 med. onion
1/3 lb. mushrooms, sliced
1 can cream of mushroom soup
1 can cream of chicken soup
Sm. or lg. sour cream
Egg noodles

Stir fry chicken, onion and mushrooms in butter until tender. (Secret to tender chicken is to cut pieces same size.) Add both soups and some milk to give it a smooth soupy texture. Add sour cream. Just let it heat up, not bubble. Serve over egg noodles or rice.