Creamy Chicken & Mushroom

• Ingredients: 4 boneless chicken breasts

• 1 tbsp butter

• 8 ounces of fresh mushrooms

• 1 can of cream of mushroom soup

• 1 clove of garlic, minced

• 1/4 tsp dried thyme

• 1/8 tsp dried rosemary

• 1/3 cup half and half (I used 1/3 cup of whole milk instead, due to the taste of half and half)

• Salt to taste

• Pepper to taste

Steps to Make it:

• Gather ingredients

• Cut chicken breasts into thin strips, or small chunks (that is totally up to you)

• In large, covered skillet, brown chicken in the butter and remove to a plate (be sure to cover plater to keep chicken warm)

• Add mushrooms to the hot skillet and sauté in the butter until they are golden brown and tender to touch. Stir in the can of soup, garlic, thyme and rosemary.

• Return chicken to pan. Stir all together and cover. Cook on low heat for 20-30 minutes, stirring occasionally. After 15 minutes, blend your half and half (once again you can use whole milk instead if you prefer) and heat slowly.

• Taste, and adjust the seasoning, adding salt and pepper, if needed. Serve over either a bed of hot noodles (your choice) or rice. As you can see, I chose rice.