~ Campbell's spanish chicken and mushrooms Recipe ~

2       tb           Olive or vegetable oil
   4       ea           chicken breast halves
                        Skinless, boneless
   2       c            Sliced  fresh mushrooms
                        (6 oz)
   1       cn           CAMPBELL'S condensed Italian
                        Tomato soup
     1/2   ts           Water
     1/4   c            Sliced VLASIC pimento stuff
                        olives
   2       tb           Burgundy or other dry wine
   4       c            Hot cooked egg noodles
     1/4   c            Grated Parmesan cheese
                        (optional)
                        Fresh oregano for garnish

  In 10" skillet over medium high heat, in 1 tablespoon
  hot oil, cook chicken 10 minutes or until browned on
  both sides. Remove; set aside. Reduce heat to medium.
  In remaining 1 tablespoon hot oil, cook mushrooms
  until tender and liquid is evaporated, stirring often.
  Stir in soup, water, olives and wine. Heat to boiling.
  Return chicken to skillet. Reduce heat to low. Cover;
  cook 5 minutes or until chicken is on longer pink,
  stirring occasionally. Serve with noodles. Sprinkle
  with cheese. Garnish with oregano, if desired.
  
  Source "Campbell's Quick and Easy Recipes" ;1993
  
  \/\/. . 9/17/94