| 1 | Saute onion in butter until translucent. |
| 2 | Add chicken breasts and cook until chicken is just done (juices run clear). |
| 3 | Remove and set in a large baking dish. |
| 4 | In a large measuring cup, mix soup (10 oz can, campbells) and milk and stir to remove the lumps. |
| 5 | Pour over chicken in baking dish. |
| 6 | Sprinkle with parmesan cheese and bake for 15 - 20 minutes at 325°F. |
| 7 | Saute mushrooms in butter. |
| 8 | When chicken is removed from oven, spread mushrooms over top and serve. |
| 9 | Serve with mashed potatoes or rice. |
| 10 | Excellent with cauliflower or broccoli as veggie. |
| 11 | There is sufficient cheese sauce to add over the veggies. |
| 12 | This meal can be made a very fast preparation by microwaving the soup/milk mixture til warm and then adding to chicken/onions in the frypan. |
| 13 | Cover and simmer for 5 minutes, then garnish and serve |
