50's Style Creamed Chicken

Got this from A Man, A Can, A Plan cookbook. Super easy. We generally add more onions (have used as much as 2 cups) and caramelize them because we love onions and feel like it gives the dish more flavor that way. We also add extra seasonings as cream of mushroom soup is a little bland for us. My favorite is garlic and italian seasoning added while cooking the onion.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 10  ounces  canned chicken breast meat, drained and flaked
• 11  ounces  reduced-fat cream of mushroom soup
• 6  ounces  sliced mushrooms, drained
• 12  ounces  No Yolks egg noodle substitute, cooked per package directions
• 1⁄2 cup onion, chopped
• 2  teaspoons olive oil
• 1  cup nonfat sour cream

Directions

1. Cook the onion in the oil in a large skillet over medium heat till tender. (Can caramelize if preferred just keep in mind it will add to the cooking time).
2. Dump in chicken and stir. Cook for one minute.
3. Stir in the soup and mushrooms. Simmer for 10 minutes.
4. Stir in the sour cream over low heat. Heat through and serve over the cooked noodles.