Melt butter in a skillet over medium-high heat. Add sliced mushrooms and saute 6-8 minutes.
Add dry white wine to mushrooms and bring to a boil, stirring occasionally.
Reduce heat to low and stir in cream of chicken soup until smooth.
Add cooked chicken and heat through completely.
Serve over linguine.
Suggested Side(s): a fresh garden salad with favorite dressing.
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