Chicken Stroganoff

This version of chicken stroganoff doesn’t use cream soup or dried onion soup mix, and it’s better than that old version too!  This used to be one of my main crock pot meals, but now that the boys have stopped playing Little League baseball, we have more time at home and more time to cook dinner.  It’s surprisingly quick and easy, especially if you buy the sliced mushrooms.  It also reheats really well as leftovers.  I always cook enough for dinner plus 3 lunch sized servings.  Tim and I bring leftovers to work which we heat in the microwave, and Thomas heats his lunch in the morning and brings it to school in a wide mouth thermos.  He really hates sandwiches.  I think he was spoiled by the excellent cook at daycare.  Anyway, he really likes this meal.

Chicken Stroganoff

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine American

Servings 8

Ingredients

  

• 1 cup chopped onion 1 small to medium onion
• 16 ounces package of sliced mushrooms
• 1 1/2 lbs. chicken tenderloins cut into 1 in. chunks
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1/2 teaspoon garlic salt
• 1 cup chicken broth
• 1/2 cup sour cream
• pepper to taste
• 12 ounce package of wide egg noodles

Instructions

 

• Cook noodles according to package directions.
• Cook chicken in a large skillet over medium high heat until no longer pink.
• Add onions, mushrooms and butter and cook until onions are starting to soften, about 3 minutes.
• Add chicken broth, flour, Worcestershire sauce, paprika, and garlic salt. Cook until mushrooms and onions have reached desired consistency. Stir in sour cream.
• Serve over egg noodles, and top with freshly ground black pepper.

This is my old recipe, which is really fast and easy and works well in a crock pot.  It takes just minutes to assemble it in the morning.  However, the “made from scratch” version is a lot better, in my opinion.

16 ounces of sliced mushrooms
1 ½ lbs. chicken breasts, cut into bite sized pieces
1/3 cup chopped onion
1 can cream of mushroom soup
½ cup sour cream
Ground nutmeg
Lawry’s seasoning salt
Pepper
16 oz. egg noodles

Cook chicken and onion in skillet over high heat until chicken is cooked through. Add mushrooms, soup, and seasonings. Cook until mushrooms are tender, 5-10 minutes. Add sour cream and turn off burner. Serve over cooked egg noodles.

Crock-pot version:

Place all ingredients except sour cream and noodles into the crock-pot and cook on low all day, 10-12 hours. Recently, I’ve been substituting Lipton’s dried onion soup mix for the seasonings.