Ingredients
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1 tablespoon vegetable oil
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10 3/4 ounces cream of chicken soup, undiluted
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1 cup water
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/2 cup sour cream
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4 English muffins, split and toasted
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1/4 teaspoon cayenne pepper, optional or
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1/4 teaspoon paprika
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1 lb boneless skinless chicken breast, cut into 1/2 inch strips
Instructions
- In a large skillet, saute the chicken in oil until no longer pink.
- Stir in the soup, water, salt and pepper.
- Bring to a boil.
- Remove from heat and stin in sour cream.
- Serve over toasted English muffins.
- Can also serve over cooked noodles.
- Sprinkle with cayenne pepper OR paprika.