4 skinless, boneless chicken breast halves
1 large white onion, sliced
1/2 cup vegetable oil
1/2 cup brown sugar
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can sliced mushrooms
1 (8 ounce) can chicken broth
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 (4 ounce) can chopped green chilies, drained
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Add chicken and brown lightly. Stir-fry 2 to 3 minutes or until chicken is no longer pink.
Add onion to skillet, and cook and stir 1 minute or until onion is tender.
Add oil and brown 1 minute or until chicken is crisp and beginning to brown. Add broth and chicken, salt to taste, cream of chicken soup, mushrooms, chicken broth, cheese, Parmesan cheese and parsley. Stir-fry 4 minutes or until cheese is melted and bubbly. Serve immediately.
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