1 tablespoon vegetable oil
1 large chicken breast
1 (10 ounce) can condensed cream of chicken soup
1 cup sliced mushrooms
1/2 cup sliced green onions
1/2 cup diced celery
1 teaspoon black pepper
1/2 teaspoon dried oregano
4 boneless, skinless chicken breast halves
Heat oil in a large saucepan over medium heat. Add chicken and brown on both sides; set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Cook chicken in oil until brown, 3 minutes. Remove from skillet, drain and mash with the mushrooms, green onions and celery. Season with pepper and oregano.
Add chicken to saucepan and cook 15 minutes. Add mushroom mixture, celery mixture, mushroom, chicken and celery mixture; mix together and heat through. Spoon chicken mixture into a large stockpot.
Toss saucepan with chicken mixture and season with pepper, oregano and oregano. Spoon over medium heat, stirring occasionally, until chicken is no longer pink. Reduce heat to medium; cook until chicken is no longer pink and sauce is thickened. Cook 5 minutes longer and stir in chicken and celery mixture. Bring to a boil. Reduce heat and simmer 5 minutes. Mix chicken Seasoning with pepper and oregano. Top chicken with mushrooms and serve piping hot.
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