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Chicken & Mushroom Stroganoff

Chicken & Mushroom Stroganoff

4 1

Get all the creamy, satisfying goodness of a traditional stroganoff in this updated, healthy version that gets richness from mushroom soup and Greek yogurt. 

serves 4 people


cost per recipe: $12.33

The price is determined by the national average.

  • 1

    pound boneless, skinless chicken breast, cut into 1-inch pieces

  • 1

    teaspoon chopped fresh rosemary leaves

  • 1

    tablespoon vegetable oil

  • 3

    ounces sliced shiitake mushrooms (about 1 cup)

  • 3

    ounces sliced cremini or white mushrooms (about 1 cup)

  • 1

    medium onion, chopped (about 1/2 cup)

  • 3

    cloves garlic, minced

  • 1/3

    cup white wine

  • 1

    can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

  • 1/4

    cup plain nonfat Greek yogurt

  • 2

    cups hot cooked whole grain extra wide noodles

  • 1

    tablespoon chopped fresh parsley

view nutrition info

How to Make It

Step 1

Season the chicken with the rosemary.  Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the chicken cook until browned, stirring occasionally.  Remove the chicken from the skillet.

Step 2

Add the mushrooms and onion to the skillet and cook for 5 minutes or until the mushrooms are tender, stirring occasionally.  Add the garlic and cook and stir for 1 minute.

Step 3

Stir the wine in the skillet and heat to a boil.  Stir in the soup.  Return the chicken to the skillet.  Reduce the heat to medium.  Cook for 5 minutes or until the chicken is cooked through.  Stir in the yogurt.  Serve the chicken mixture over the noodles.  Sprinkle with the parsley.

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Made With
(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

(10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup

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Ratings & Reviews

  • steve m.

    January 31, 2017


    Tasted great, easy and quick to make. Everyone enjoyed it.

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