6 tablespoons olive oil
24 ounces fresh mushrooms sliced
1/2 yellow onion diced
2 tablespoons minced garlic
Salt and pepper to taste
Mushroom Sauce:
1 15 ounce can cream of mushroom soup
4 ounces cream cheese
4 tablespoons butter
1 cup milk
2 tablespoons flour
12 ounces egg noodles
Preheat oven to 350 degrees. Season chicken strips with salt and pepper. Heat large skillet over medium-high heat, add 2 tablespoons of olive oil and add 5-6 chicken strips, as much as the pan will allow without overcrowding. Cook chicken, turning after 2-3 minutes, until a nice golden brown on each side. Place all cooked chicken strips in a 9x13 glass baking pan. Repeat with remaining chicken strips and 2 tablespoons of olive oil. Using the same skillet add 2 tablespoons olive oil. Add onions, garlic and mushrooms and cook until onions are transparent. Add cooked onions and mushrooms on top of chicken strips. For the Mushroom Sauce: Using the same skillet, melt 4 tablespoons of butter over medium-high heat. Stir in flour until combined. Add in milk, continuously stir until it starts to boil. Add in cream cheese and cream of mushroom, stir until creamy and smooth and no visible chunks. Remove from heat and pour over mushrooms and chicken. Cover with foil and bake for 20-25 minutes. Broil on high for 2-3 minutes to give a nice golden top. Serve over rice or egg noodles (cooked per package directions).