Chicken Stroganoff

Weeknight Winner: Quick and Delicious Chicken Stroganoff

Chicken Stroganoff

Chicken stroganoff, a play on beef stroganoff is a comfort food that’s perfect for cozy nights in or busy weeknights when you need a quick and easy meal. Made with shredded Rotisserie chicken, a can of cream of mushroom soup, and served over egg noodles, this dish is sure to please even the pickiest eaters. In this recipe, we’ll show you how to make a basic chicken stroganoff using ingredients you can find in your local grocery store. Whether you’re a seasoned home cook or a newbie in the kitchen, this recipe is easy to follow and delicious to taste. So grab your apron and let’s get cooking!”

Ingredients:

Serves 4

• 2 cups shredded rotisserie chicken
• 8 oz egg noodles
• 1 can cream of mushroom soup ( I used low sodium)
• 1/2 cup frozen peas (optional)
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 2 tbsp butter
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp paprika
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Instructions:

1. Cook egg noodles according to package directions. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the onion and garlic and sauté until tender, about 2-3 minutes.
4. Add the cream of mushroom soup, chicken broth, and paprika to the skillet. Stir to combine and bring to a simmer.
5. Add the cooked chicken and peas to the skillet and stir to coat in the sauce. Simmer for 5-10 minutes, or until the sauce has thickened and the chicken is heated through.
6. Remove the skillet from the heat and stir in the sour cream.
7. Serve the chicken stroganoff over the cooked egg noodles. Garnish with chopped fresh parsley, if desired.