50'S Style Creamed Chicken - cooking recipe

Ingredients

10 ounces canned chicken breast meat, drained and flaked
11 ounces reduced-fat cream of mushroom soup
6 ounces sliced mushrooms, drained
12 ounces No Yolks egg noodle substitute, cooked per package directions
1/2 cup onion, chopped
2 teaspoons olive oil
1 cup nonfat sour cream

Preparation

Cook the onion in the oil in a large skillet over medium heat till tender. (Can caramelize if preferred just keep in mind it will add to the cooking time).
Dump in chicken and stir. Cook for one minute.
Stir in the soup and mushrooms. Simmer for 10 minutes.
Stir in the sour cream over low heat. Heat through and serve over the cooked noodles.