2 teaspoons olive oil, 4 each boneless, skinless chicken breast halves (about 1 1/4 pounds), 12 ounces fresh, white button mushrooms, sliced (about 5 cups), 2 cups frozen pearl onions, thawed, 1 teaspoon minced garlic
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4-boneless, skinless chicken breasts (can be frozen), 1/2 cup of white wine (optional), 1-package (small size) of dry spaghetti sauce mix (such as Shilling’s), 1-can of mushrooms, drained OR ½ pound of fresh (I use fresh), 1-14.5 oz can of diced tomatoes, drained (I used S&W Roasted Garlic & always forget to drain them!)
8 pieces chicken, one the bone, 1 (10 3/4 ounce) can campbell's tomato soup, condensed, 1 (10 3/4 ounce) can Campbell's French onion soup, condensed, 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup, condensed, 1 cup milk
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