Chicken Stroganoff

1 lb. boneless, skinless chicken breast, cut into strips
2 cups sliced mushrooms
1/4 cup diced onion
1 can Cream of Chicken Soup
1/2 cup sour cream

In a skillet, melt 2-3 Tbs. of butter and cook chicken until browned on both sides and no longer pink. Remove from pan.

If necessary, add a little more butter and cook mushrooms and onions until tender and liquid is evaporated. Add soup and sour cream, heat to boiling.

Return chicken to pan an heat through, stirring often. Serve over rice or noodles.