|1||cream of mushroom soup — can|
|180 ml||chicken stock|
|salt and freshly ground peper|
|1||onions — chopped|
|4||chicken breasts — boneless, sliced|
|250 g||mushrooms — sliced|
Combine the soup, cream, stock and milk in a bowl then season with salt and pepper. Set aside.
Melt the butter in a large pan over medium heat. Add the onion and sauté for 3 minutes or until slightly browned. Add the chicken and cook until done.
Stir in the sliced mushrooms and cook until softened. Add the soup mixture and mix well. Cook until thickened.
Serve with pasta or rice and garnish with parsley.