Ingredients

• 1 1/2 lbs chicken breasts, raw, cut in half lengthwise
• 1/2 teaspoon garlic salt
• 1/8 teaspoon fresh ground pepper
• 1 tablespoon olive oil
• 1 cup onion, chopped
• 8 ounces mushrooms, raw, sliced
• 12 ounces French onion dip, prepared, from refrigerator section
• 8 ounces wide egg noodles

Instructions

1. Rinse off chicken tenders; pat dry with paper towels. Sprinkle raw chicken with garlic salt and pepper. **Thyme is another great herb in this recipe, if you have it in your pantry**.

2. Heat olive oil in a large, wide saute pan. Add chicken breast tenders to hot oil and saute 2 minutes on one side; flip and saute 1 minute on other side (may need to do this in two batches - add a little more oil if needed).

3. Remove chicken to a plate. Put chopped onions and sliced mushrooms back into pan; stir and saute 5-6 minutes until onion is soft.

4. Add French Onion Dip directly into sauteed vegetables; gently blend together. Return chicken to pan and allow everything to simmer about 10 minutes until chicken is cooked through.

5. While chicken is finishing, cook egg noodles in boiling water according to package directions. Drain noodles.

6. Pour stroganoff mixture over cooked noodles; serve.