1. In large skillet over medium-high heat, heat one tablespoon margarine. Add chicken; cook 10 minutes or until browned. Remove. 2. Reduce heat to medium. In remaining margarine cook mushrooms and onion with garlic until onion is tender and liquid has evaporated, stirring often. 3. Stir in soup, milk and pepper; heat to boiling. 4. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. 5. Serve with noodles. Serves 4. From a Campbells Soup Advertisement, October 1993 Readers Digest.
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|Serving Size: 1 Serving (1964g)|
|Recipe Makes: 4|
|Calories from Fat: 413 (38%)|
|Amt Per Serving||% DV|
|Total Fat 45.9g||61 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 13.3g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 184.6mg||57 %|
|Sodium 1269.8mg||44 %|
|Potassium 2933.1mg||77 %|
|Total Carbohydrate 92.2g||27 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 91.8g|
|Protein 74.3g||106 %|
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Calories per serving: 1086
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