1 Tablespoon oil
1 can cream of chicken soup
1 cup water
1 teaspoon salt
2 teaspoon pepper
1 teaspoon garlic powder
1/2 cup sour cream
In a medium size skillet, saute chicken until no longer pink. Dice into bite-size pieces, and return to skillet. Add oil, soup, water, salt, pepper, and garlic powder. Bring to a boil. Remove from heat. Stir in sour cream. Serve over toast, biscuits, rice, or pasta.
Additional notes:
4 star rating ****
Delish! Best over toast!
No comments:
Post a Comment