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Chicken Stroganoff
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
Ingredients
- 4 bacon strips, diced
- 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
- 1 medium onion, chopped
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained
- 2 garlic cloves, minced
- 1-1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
- Pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup sour cream
- Hot cooked noodles
- Additional paprika, optional
Directions
- 1. In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings in skillet; set bacon aside.
- 2. In the drippings, cook chicken, onion and mushrooms until chicken is no longer pink. Add garlic; cook 1 minute longer. Add broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes.
- 3. 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.
Nutrition Facts
1 cup: 408 calories, 26g fat (12g saturated fat), 97mg cholesterol, 1195mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 31g protein.
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