Ingredients
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1 lb fresh ground chicken
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1/2 cup chopped onion
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1/8 teaspoon garlic powder
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1/4 teaspoon salt
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1/8 teaspoon pepper
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2 tablespoons flour
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1 cup chicken broth
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1 (10 3/4 ounce) can cream of mushroom soup
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1 (4 ounce) can mushroom stems and pieces, drained (I use fresh)
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1/2 cup sour cream
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1 tablespoon tomato paste
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chopped parsley
Instructions
- Heat a large skillet over medium heat. Add chicken and break into small crumbles; add onion, garlic powder, salt and pepper. Cook 6 to 8 minutes or until chicken is no longer pink.
- Blend soup, broth, mushrooms, flour aqnd tomato paste: add to skillet. Heat until bubbly, stirring frequently. Reduce heat and simmer for about ten minutes, stirring frequently. Stir in sour cream and heat through.
- Sprinkle with parsley and serve over rice or pasta.