4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 (8 ounce) can tomato soup
1 (16 ounce) can creamy tomato soup
1 (5 ounce) can chili beans, rinsed and drained
1 (6 ounce) can sliced mushrooms
1 (10.5 ounce) can diced cooked mushrooms
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 small onion, thinly sliced
Place chicken in a large, heavy skillet. Heat oil in large skillet over medium heat. Add chicken and saute until golden brown and juices run clear, about 5 minutes.
Stir in chili powder, garlic powder, tomato soup, diced tomatoes, mushrooms, pepper, thyme and parsley. Increase heat to high and stir until sauce is thickened, about 1 to 2 minutes.
Stir in onion slices. Turn heat to medium-low and add chicken. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until all chicken is browned and chicken is tender, about 15 minutes more.