2 tablespoons vegetable oil
6 skinless, boneless chicken breast halves
1 (8 ounce) package chicken noodle dish
2 cups chicken broth
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (3 ounce) package instant chicken noodle soup mix
1 cup sliced mushrooms
Heat oil in a large skillet or deep fryer to 375 degrees F (190 degrees C).
Saute chicken over medium heat for about 5 minutes, turning once.
Melt some of the chicken broth in a large saucepan over medium heat. Stir in flour and baking powder; cook for 1 minute. Stir in chicken broth, stirring constantly.
Add the chicken mixture, noodles, mushrooms, and chicken. Reduce heat to low. Return chicken to low heat, and cook for 5 minutes, stirring constantly.