A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Chicken Mushroom Stroganoff
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- #48608
Don't let beef take up the whole stroganoff spotlight. Change it up: chicken works just as well with a creamy mushroom sauce over some egg noodles.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 teaspoons vegetable oil, divided use
1 pound boneless, skinless chicken breast halves
4 cups fresh mushrooms of choice, sliced
1 cup thinly sliced onions
1/2 cup sour cream
1/4 cup chicken broth
2 tablespoons chopped fresh dill
OR
2 teaspoons dried dill
1 teaspoon salt
1/4 teaspoon ground black pepper
directions
In large nonstick skillet over medium heat, heat 1 teaspoon of the oil. Add chicken; cook until golden brown and cooked through, turning once, 7 to 10 minutes.
Remove chicken; cover to keep warm. In same skillet, heat remaining 1 teaspoon of oil. Add fresh mushrooms and onion; cook, stirring occasionally, until tender, about 5 minutes.
Reduce heat to low; stir in sour cream, chicken broth, dill, salt and black pepper.
Add reserved chicken; cook until heated through, about 5 minutes.
Serve over bed of rice or egg noodles.
added by
shaker
nutrition data
238 calories, 10 grams fat, 7 grams carbohydrates, 29 grams protein per serving. This recipe is low in carbs.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
November 8, 2011
The recipe was very simple to make. I had to add flour to the mixture as the soup made it to thin. Other than that...it was good.