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.
cost per recipe: $10.55
The price is determined by the national average.
tablespoons vegetable oil
pound skinless, boneless chicken breast halves, cut into strips
cups sliced mushrooms (about 6 ounces)
medium onion, chopped (about 1/2 cup)
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
cup plain nonfat yogurt
dash paprika (optional)
ounces medium egg noodles (about 4 cups), cooked without salt and drained
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.
Heat the remaining oil in the skillet over medium heat. Add the mushrooms and onion and cook until they're tender.
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.