4 whole chicken breasts, split
1/4 c. butter
2 c. sliced mushrooms (about 1/3 lb.)
1 lg. clove garlic, minced
Generous dash crushed thyme
1/8 tsp. rosemary, crushed
2/3 c. light cream
2 cans Campbell's Cream of Chicken Soup

In large skillet brown chicken in butter; remove. Brown mushrooms. Stir in soup, garlic and seasonings; add chicken. Cover; cook over low heat 45 minutes. Stir now and then. Blend in cream; heat slowly. Serve with wild rice mix. Garnish with toasted, slivered almonds. 8 servings.