Grilled Chicken with sauteed mushrooms

This meal is So So easy and Mmmmmm good. It is a diabetic friendly version of my Chicken and Rice casserole. Which had a ton of rice and diced chicken and you threw it all in one big dish. This version I must say was 10 time easier and you forgo all those carbs!

I just grilled a 5oz chicken breast on the George Foreman Grill

To saute the mushrooms I used a nonstick pan. Heat the pan then spread like 1/2 tbs of butter (yes I used butter) add mushrooms and a dash of salt. Saute until mushrooms are tender. DON'T CROWD THE MUSHROOMS! They cook so much better if you give them room :)

Sauce:

3/4 cup fat free milk

1/2 cup light Miracle Whip

1 can cream of Chicken soup

3/4 cup reduced fat cheddar cheese

Combine all ingredients in a sauce pan and cook on medium heat until it is a creamy consistency.