2 whole chicken breasts (skinned, boned & halved lengthwise)
2 tbsp. cooking oil
1 (10 3/4 oz.) can cream of chicken soup
1 (6 oz.) can sliced mushrooms, drained
2 tbsp. chopped pimento (optional I leave this out)
1 tbsp. dried parsley flakes
1/8 tsp. minced dried garlic
1/2 c. sour cream with French onion
1 tbsp. all-purpose flour
Hot cooked noodles or rice

Cut chicken into bite-size pieces. In 10 inch skillet cook and stir chicken in hot oil about 5 minutes or until chicken is tender. Drain fat. Add soup, mushrooms, pimento, parsley and dried garlic. Heat through. Combine sour cream and flour; stir into chicken mixture. Heat through. Do not boil. Makes 4 servings.

(Lt. Col A1) Nursing Service