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Chicken Cordon Bleu Stroganoff

TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD: 6 servings.
I enjoy beef Stroganoff but wanted a version with chicken. For a French twist, I added ham, Swiss and Dijon. It quickly became a family favorite. —Jeanne Holt, Mendota Heights, Minnesota

Ingredients

  • 1 tablespoon canola oil
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 2 tablespoons all-purpose flour
  • 3 cups reduced-sodium chicken broth
  • 1/3 cup white wine or additional chicken broth
  • 1 tablespoon Dijon mustard
  • 4 cups uncooked whole wheat egg noodles
  • 2 cups cubed cooked chicken breast
  • 3/4 cup cubed fully cooked ham
  • 1/2 cup shredded Swiss cheese, divided
  • 1/2 cup reduced-fat sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 green onion, thinly sliced

Directions

  • 1. In a 6-qt. stockpot, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Stir in flour until blended; gradually stir in broth, wine and mustard. Bring to a boil.
  • 2. Add noodles; return to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until noodles are tender, stirring occasionally. Stir in chicken, ham and 1/4 cup cheese until cheese is melted.
  • 3. Remove from heat; stir in sour cream, salt and pepper. Sprinkle with green onion and remaining cheese.

Nutrition Facts

1-1/3 cups: 308 calories, 9g fat (3g saturated fat), 61mg cholesterol, 732mg sodium, 29g carbohydrate (4g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

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