Chicken Stroganoff II16 Reviews
- Prep: 5 min
- Cook: 25 min
- Ready In: 30 min
“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.” - by Melinda
Original recipe yields 6 servings
- 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.
- 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.
- 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.
Amount Per Serving (6 total)
- 592 cal
- 23.8 g
- 49.4 g
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 when ..." See moreyou add the sour cream otherwise it causes the fat and the cream to seperate. If you take the pan off the burner and allow it to cool and then add the sour cream immediately before serving, it is well worth the trouble!!"
"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. contain..." See moreer of sour cream. I served it over egg noodles and it was a hit! The onion soup made it taste a bit like onion soup dip and it makes your guests wonder what that delicious secret ingredient is. This modified version is going into my rotation!"
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