Chicken Stroganoff
Chicken Stroganoff is a twist on the classic stroganoff. This recipe is great with extra wide egg noodles and moist chicken. So the creaminess of the sauce makes this a perfect comfort food. I like to make this recipe when the family wants something rich and savory. It does not take very long to make either.
I like to use egg noodles because the sauce binds perfectly to the noodle. So make sure these are cooked to the time on the package, so you do not over cook them. This is a perfect recipe to add more veggies to as well. So add frozen or fresh spinach or chopped asparagus.
My kids like to add parmesan, but I like to top with fresh chopped parsley. This recipe reheats very well and is perfect for lunches. So try making this for your family or for a crowd.
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Ingredients
- 4 large chicken breasts
- 1 yellow onion – chopped
- 16 ounce (454g) extra wide egg noodles
- 16 ounce (454g) package of whole white mushrooms – washed, dried and sliced
- 1 – 10 1/2 ounce can of Cream of Mushroom soup (298g)
- 1 can of water
- 3-4 Tablespoons of olive oil
- 16 ounce sour cream
- 1/2 cup of brown gravy mix
- 1 teaspoon of each of the seasonings:
- Garlic Salt
- Garlic Powder
- Worcestershire Sauce
- Onion Powder
- Coarse Black Pepper
- Tony Chacheres Creole Seasoning
Supplies
- Frying Pan
- Stock Pot
- Strainer
- Cutting Board
- Cooking Shears or sharp knife
- Bowl
Directions For Chicken Stroganoff
- Start by rinsing and then chop chicken. I like to cut chicken with kitchen shears because it is safer on wet chicken.
- Then season the chicken with lightly shaking on coarse black pepper, garlic powder and creole seasoning.
- Rinse off the mushrooms, strain and dry on paper towels.
- Roughly chop up the onion and then slice the mushrooms.
- Fill a large stock pot of water to cook the pasta. Cook as package directions and drain. So do not overcook the noodles.
- While you are waiting for the stock pot of water to boil, you can start cooking the chicken stroganoff sauce. Add about 2-3 tablespoons of olive oil to the pan. The amount depends on the size of your frying pan. So you want enough olive oil to cover the bottom of the pan.
- Heat up pan to medium-high heat and the add the chicken pieces. Brown the chicken by stirring and cooking for about 8 minutes.
- Once the chicken is cooked, then add in the chopped onions and cook until the onion is soft. This should be about another 3 minutes.
- Now, add in the sliced mushrooms and cook for another 3 minutes.
- Add the measured seasonings but feel free to taste and add more seasonings to your tastes. I usually wait until after I add in the soup, cream and gravy mix to make sure it does not get over seasoned. Then reduce the heat to medium heat.
- Next, add in the cream of mushroom soup and then fill the can with water and add.
- Add in the sour cream and stir. Then add in the brown gravy mix and stir.
- Next, simmer the chicken stroganoff sauce for 8 minutes on low heat.
- Then once your pasta is ready, stir in the sauce and serve. Chicken stroganoff re-heats well and will last 4-5 days in the fridge if you did not stick a contaminated spoon into the sauce. So if you did not cook with a spoon you tasted with, this will last days in the fridge. Also, you can also transfer to a plastic container and freeze for up to two months.
- You can also top the chicken stroganoff with parsley flakes (fresh or dried) or parmesan cheese.
So for another great recipe, try my Mushroom Rice here: https://majorgates.com/recipes/mushroom-rice/
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