Adapted from
The Campbell Soup Company
-
1 lb
ground chicken breast, skinless
-
8 ozs
mushrooms, sliced
-
16 ozs
picante sauce
-
4 ozs
light sour cream
-
8 ozs
egg noodles, cooked
-
1 tsp
parsley
In a large skillet cook chicken and mushrooms until chicken is no longer pink. Add picante sauce and sour cream. Mix well. Serve chicken mixture over cooked noodles.