1 pound skinless, boneless chicken breast halves
1/4 cup vegetable oil
1 tablespoon paprika, divided
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup rice milk
1/2 cup whole milk
2 tablespoons chicken bouillon granules
1 (8 ounce) can sliced mushrooms
1 (6 ounce) can chicken broth
2 tablespoons Worcestershire sauce
1 teaspoon paprika
salt and pepper to taste
1/4 teaspoon dried sage
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil; add chicken. Cook, uncovered, for 5 to 7 minutes or until no longer pink. Remove from pot. Stir in vegetable oil and paprika.
Season chicken with 1/2 cup vegetable soup and rice milk. Place chicken in a large bowl.
Melt remaining vegetable oil in a large skillet over medium heat. Add chicken and stir-fry until no longer pink, about 5 minutes. Stir in chicken broth, chicken bouillon, mushrooms, chicken broth, Worcestershire sauce, paprika and salt and pepper to taste. Pour over chicken and serve.