In lrg skillet over medium-high heat, heat 1 Tbsp Oleo. Add Chicken; cook 10 minutes or until browned. Remove. Reduce heat to medium. In remaining Oleo, cook Mushrooms and Onion with Garlic until Onion is tender and liquid has evaporated, stirring often. Stir in Soup, Milk and Pepper; heat to boiling. Return Chicken to skillet. Cover; cook over low heat 5 minutes or until Chicken is no longer pink, stirring often. Serve with Noodles.
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