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1 pound boneless chicken breasts, cubed or cut into strips

1 tablespoon olive oil

1 cup milk

1 (10.75-ounce) can condensed cream of chicken soup

1 cup sliced fresh mushrooms

2 tablespoons chopped pimentos

1 teaspoon onion powder

1/2 teaspoon ground black pepper

Hot cooked rice or buttered noodles

1. In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked.
2. Add mushrooms and continue to saute until chicken is lightly browned and cooked through.
3. Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes.
4. Serve over hot cooked rice or buttered noodles.

Makes 4 servings.