Creamy Mushroom Chicken

4 chicken tenderloins
1 cup of rice, cooked
1 can cream of mushroom soup
Mushrooms
Sliced Swiss Cheese
Italian Seasoning
Salt & Pepper
Garlic Powder
Vegetable Oil
Yoshida Sauce
Milk
Water

Place a pan on the stove; add enough Yoshida sauce to almost cover the bottom of the pan and add a dollop of oil. Turn heat to medium and place chicken in the pan. Sprinkle Italian seasoning, garlic powder and salt & pepper over the chicken. Cover and cook for 10 minutes. Uncover and add the can of cream of mushroom soup. Fill the can halfway with water and then a quarter of the way with milk. Pour into the pan. Cut the chicke into pieces and put back into the pan. Add as many mushrooms as you like and add the slices of cheese onto the top. Cover and cook on medium-low for another 8-10 minutes. Cheese should be liquefied. Serve over rice.

Oooh, so yummy!!! It had a great flavor to it and I loved the mushrooms!