4 chicken breasts
2 cans cream of mushroom soup
2 sm. cans mushrooms
2/3 c. milk
1/2 tsp. thyme
1/2 tsp. rosemary
1 clove garlic
1 stick butter

Brown chicken in butter. After chicken is brown remove from pan and brown the mushrooms. Add soup, thyme, rosemary and garlic. Blend mixture well. Add chicken and cook at low heat for 45 minutes, stirring occasionally. After 45 minutes, add milk, stir and cook for an additional 15 minutes. Serve over rice or noodles.