Easy chicken stroganoff

July 4, 1:35 PMPhoenix Easy Meals ExaminerStacey Klaff

Previous Next

Comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Phoenix Easy Meals Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

Finished chicken stroganoff

This recipe is so easy to make and it utilizes the meat from the whole chicken that was cooked for Molly’s old-world chicken noodle soup. So, essentially, you get two meals in one: chicken noodle soup, and chicken stroganoff.

Total cook time: 30 minutes

INGREDIENTS:

1 whole chicken, cooked, cooled, with the meat pulled off
1 bag 8 oz. wide egg noodles (Streit’s egg noodles were used in this recipe)
1 stick butter, cut into cubes
½ cup sour cream
½ cup heavy cream
2 Tbsp. Dijon mustard
1 can Campbell’s cream of chicken soup
1 carrot, peeled, shredded
2 Tbsp. Kraft Italian dressing
To taste: garlic salt, parsley

PROCEDURE:

1. In a large heavy bottomed saucepot, fill halfway with water. Turn on high heat. Bring to a boil.

2. Once the water has come to a boil, add a pinch of salt and add the egg noodles.

3. Cook the noodles for about 10 minutes until cooked all the way through, but not overcooked. The noodles should still have a bite to them when tested for doneness.

4. Drain the noodles in a colander and return to the same pot they were cooked in.

5. Over medium heat, add the chicken to the pot and carrots to the pot.

6. Proceed by adding the butter, sour cream, heavy cream, Dijon mustard, cream of chicken soup, and the Italian dressing. Stir until completely mixed, and all noodles are coated.

7. Season with garlic salt, and parsley. Taste and adjust the seasonings if necessary.

8. Serve immediately or keep on low heat until ready to serve.

BON APPETIT!!! ENJOY!!!

VARIATIONS:

*If you don’t have the whole chicken at your disposal, you can poach or bake some chicken breasts in the oven. 3 or 4 chicken breasts are a viable substitute. Remember that a whole chicken yields more meat and has more flavor because of the bones.

*This recipe can be varied with beef as well. Just add cooked, cubed beef to this recipe and you have an alternative to beef stroganoff.

*Feel free to add various vegetables to this recipe such as: chopped celery, sliced and sautéed mushrooms, broccoli, etc. Play around and add your favorite vegetables to make the dish heartier.

*Various pastas can be used. Stroganoff recipes are traditionally served with egg noodles, but this recipe can also be made with spaghetti, angel hair, ziti, or any of your favorite pasta shapes.

*If you’d like to add a little color for garnish, when serving top the chicken stroganoff with diced tomatoes, and chopped green onions.
 

For more info: Any questions, comments, or concerns please feel free to contact me at pastrychef1@cox.net. Thank you!!!