Stroganoff-Style Chicken
Here's a fun twist on a traditional stroganoff that features flavorful chicken in a savory cream sauce - but, best of all, it's ready in less than an hour.
serves
4
people
Ingredients
cost per recipe: $10.37
The price is determined by the national average.
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2
tablespoons vegetable oil
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1
pound skinless, boneless chicken breast halves, cut into strips
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2
cups sliced mushrooms (about 6 ounces)
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1
medium onion, chopped (about 1/2 cup)
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1
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
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1/2
cup plain nonfat yogurt
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1/4
cup water
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1
dash paprika (optional)
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6
ounces medium egg noodles (about 4 cups), cooked without salt and drained
How to Make It
Step 1
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
Step 2
Heat the remaining oil in the skillet over medium heat. Add the mushrooms and onion and cook until they're tender.
Step 3
Stir the soup, yogurt and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the paprika, if desired. Serve the chicken and sauce with the noodles.
Recipe Tips
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
