Chicken Stroganoff II

Chicken Stroganoff II

16

"A mushroom and tomato sour cream sauce over chicken and egg noodles make this the unofficial chicken version of Beef Stroganoff! Serve with garlic bread, if desired."

Ingredients

30 m {{adjustedServings}} servings 592 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 909 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Heat oil in a large skillet over medium heat. Saute onions until soft, then add mushrooms, chicken and garlic powder and stir together. Saute 15 to 20 minutes, or until chicken is cooked through and juices run clear.
  2. Meanwhile, bring a large pot of salted water to a boil. Add noodles and boil for 8 to 10 minutes, or until al dente. Drain, return noodles to pot and set aside.
  3. Mix sour cream and soup together in a medium bowl, then add to chicken mixture. Heat through, then add to noodles and stir all together. Season with salt and pepper to taste and serve hot.
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Reviews

16
  1. 21 Ratings

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I was looking for a cream based stroganoff recipe for chicken and I stumbled upon this recipe. I wasn't too crazy about the tomato soup so I used cream of mushroom instead and I added a 16 oz. c...

This is an excellent alternative to beef stroganoff if you don't eat beef. The tomatoe soup and the sour cream are a difficult mix to master even in the beef recipe. The mixture can't be too hot...

This dish is fairly tasty and definetly easy to make but wasn't the best I've ever made. It was average. I might try it with some bacon next time.