I came up with this chicken Stroganoff as a way to use up roasted chicken. It was a hit. I'm usually the only one in my family who loves noodles, but even our 9-year-old son enjoys this recipe because its topped with creamy chicken. —Laura Schimanski, Coaldale, Alberta
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside.
In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes.
Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with noodles. If desired, sprinkle with paprika.