4-6 boneless chicken breasts or thighs, cut in cubes
2 tbsp. butter
1 diced onion
2 tsp. garlic powder
Salt and pepper to taste
1 can Campbell's cream of chicken
1 can cream of mushroom soups
1 soup can of water
Sm. can mushrooms
1/4 c. sour cream

Saute cubed chicken, onions, garlic, salt, and pepper in butter until chicken is done and nicely browned. In separate bowl, combine 2 cans soup and 1 can water. Whisk to blend. Pour soup mixture over chicken. Cover and simmer 30-40 minutes. Stir frequently. Add undrained mushrooms and sour cream. Serve over white rice or egg noodles. Serves 4-6.