Recipe #147.
                                                     Chicken Mushroom Sauce

1 1/2  to 2 Pounds Chicken Tenderloins; cut into small cubes.
1 Small Onion; chopped.
1 Clove of Garlic; chopped.
Small amount of Olive Oil.
2 Boxes of Fresh Mushrooms; sliced.
2 Cans Reduced Sodium and Fat Cream of Mushroom Soup.
2 Cans of Water.
2-3 Low Sodium Chicken Bouillon Cubes.1-2 Cans of Low Sodium Chicken Broth.
1 Tablespoon Unbleached Flour mixed with a little Water so there are no lumps.
1/2 Cup low-fat Sour Cream.

Brown the Chicken, Onion and Garlic together in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the other ingredients.
Stir together well.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.
Stir in the Sour Cream at end of cooking time.
Serve over Noodles or Rice.