Mushroom chicken stroganoff
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 8 ounce carton light dairy sour cream2 tablespoons all-purpose flour1 tablespoon Worcestershire-style marinade for chicken1/2 teaspoon dried thyme, crushed1/2 teaspoon instant chicken bouillon granules1/4 teaspoon ground black pepper1/2 cup water1 8 ounce package fresh mushrooms, sliced1 tablespoon canola oil or olive oil1 medium onion, chopped2 cloves garlic, minced2 1/2 cups coarsely shredded cooked chicken3 cups hot cooked wide noodles1 tomato, chopped
1. In small bowl combine 2/3 cup of the sour cream, the flour, Worcestershire-style marinade, thyme, bouillon granules and pepper. Gradually stir in water until combined. Set aside.
2. In very large skillet cook mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Stir in chicken.
3. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
4. Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato. Makes 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)
Serving Size:�6
2. In very large skillet cook mushrooms in hot oil over medium-high heat until tender and any liquid has evaporated, stirring occasionally. Stir in chicken.
3. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
4. Serve chicken mixture over noodles; top with dollops of the remaining sour cream and chopped tomato. Makes 6 servings (1/2 cup noodles with 2/3 cup chicken mixture per serving)
Serving Size:�6
Nutritional Info Amount Per Serving
- Calories: 258.9
- Total Fat: 12.7 g
- Cholesterol: 68.8 mg
- Sodium: 411.9 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 1.5 g
- Protein: 20.0 g
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