Easy Chicken Stroganoff

Ingredients

1 package of chicken breasts, cut into bite pieces
1 package of button mushrooms, cut in half if they're small, quartered if they're large
1 can of cream of mushroom soup
1 cup of heavy cream (or milk)
1 package of lipton onion soup mix
1/2 cup of sour cream
pepper to taste

1) Season chicken breasts with pepper (I wouldn't add salt at this point, the soup mix is very salty so I would wait to add additional salt until after you have the whole thing together) and brown in a pan with a tablespoon of oil (canola, vegetable, olive, what-have-you).

2) Add in mushrooms when the chicken is browned. You can remove the chicken and brown the mushrooms separately but I did not. Cook until the mushroom are tender.

3) Add mushroom soup, heavy cream/milk, and onion soup mix. Let simmer for about 20 minutes to cook the onion soup mix and make sure the chicken is cooked through.

4) After that mix in sour cream.

And you're done! I served with with buttered egg noodles and a bit more sour cream on top.

Chicken Cheddar Broccoli Noodle Bake

Long name, easy meal!

Begin by boiling water and cooking a bag of egg noodles.

Cut up two chicken breasts into bite sized pieces and season well with garlic powder, onion powder, salt and pepper. Cook with a bit of oil until the meat is done. Throw in a package of frozen broccoli cuts and let the broccoli thaw some. Then add one can of Campbell's broccoli and cheese soup and one can of cream of mushroom soup, a half cup of heavy cream (or milk), a half cup of sour cream, and three cups of shredded sharp cheddar cheese. Add noodles and stir.

Crumble up one sleeve of Ritz crackers and mix with 4 table spoons of melted butter.

Put the mixture into a baking dish (mine is 9x13) and top with crackers. Bake until bubbly and brown.