1. In a medium-sized skillet, melt the butter over medium heat; add the mushrooms, sherry, thyme, and seasoned salt. Cook for 2-3 minutes or until throughly warmed. 2. Add the chicken and bring the mixture to a boil; reduce the heat to low, and simmer for 10 minutes, stirring occasionally. 3. Remove from the heat and stir in the sour cream. Serve over cooked egg noodles. ---------------------------------------------------------------------------
Nutrition
Ingredients
