1 (4 ounce) can mushroom stems and pieces, drained (I use fresh)
1 ⁄ 2 cup sour cream
1 tablespoon tomato paste (optional)
Heat a large skillet over medium heat. Add chicken and break into small crumbles; add onion, garlic powder, salt and pepper. Cook 6 to 8 minutes or until chicken is no longer pink.
Blend soup, broth, mushrooms, flour and tomato paste: add to skillet. Heat until bubbly, stirring frequently. Reduce heat and simmer for about ten minutes, stirring frequently. Stir in sour cream and heat through.
Sprinkle with parsley and serve over rice or pasta.