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Ingredients
2 Tablespoons olive or vegetable oil
3 Pounds chicken, cut into bite-size pieces
1 (14 1/2 oz) Can diced tomatoes
1 Cup fresh mushrooms, coarsely chopped
1 Garlic clove, minced
Hot cooked noodles
1 Packet onion soup mix
Instructions
Rinse chicken; pat dry. In 12� skillet, heat oil over medium-high heat and brown chicken, drain. Stir in tomatoes, mushrooms and garlic combined with onion soup mix. Bring to a boil over high heat. Reduce heat to low and simmer covered 45 minutes or until chicken is tender and no longer pink. Serve over hot noodles and sprinkle, if desired, with chopped fresh parsley.