1 tablespoon olive oil
1 1/4 cups water
1 (12 fluid ounce) can condensed cream of mushroom soup
1 tablespoon chicken bouillon granules
salt and pepper to taste
Heat oil in a large saucepan over medium-low heat. Saute onion, mushrooms and chicken in skillet. Bring to a boil, then reduce heat to medium-low and simmer for 60 minutes, until tender.
Good and easy but a little more broth. I used red bell pepper but also added in 1 tsp of garlic powder and 1/2 tsp of onion powder. I also added in 1 tsp of thyme and 1/2 tsp of nutmeg. I made this quick and kept it in a jar in the fridge to ensure I would have the sauce when I made the stir fry. Great recipe. I will make this again