6 skinless, boneless chicken breast halves
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
2 cups milk
2 (6 ounce) cans condensed cream of mushroom soup
3 (4 ounce) cans mushrooms, drained
1 large onion, chopped
1 clove garlic, chopped
salt and pepper to taste
Preheat oven to 325 degree F (165 degree C).
Melt oil in a large, heavy saucepan at medium heat; Sautee batches of skinless, boneless chicken in oil and flour until well browned and cooked. Stir in milk until just heated through, about 2 minutes. Stir in flour and cook 2 minutes longer; Stir