Need another way to make chicken? This Easy Chicken Stroganoff recipe takes a legendary comfort food dish and combines it with your favorite on-hand ingredient- chicken breasts! This version uses condensed cream of chicken soup, but cream of mushroom works great, too. The soup turns into a creamy sauce for simmering the chicken, mushrooms and onion. Easy Chicken Stroganoff is traditionally served over hot cooked egg noodles, but it's also delicious over rice or if you're feeling really decadent, mashed potatoes!
cost per recipe: $8.96
Cook and drain the noodles according to the package directions. While the noodles are cooking, season the chicken with salt and pepper. Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until browned. Remove the chicken from the skillet.
Heat the remaining 1 tablespoon butter in the skillet. Add the mushrooms and onion and cook until tender.
Add the soup and heat to a boil. Return the chicken to the skillet (and if the browned chicken released any juices, add those too) and cook until the chicken is done. Stir in the sour cream and cook until hot (but don't boil). Season to taste. Serve the chicken mixture over the noodles. Sprinkle with chopped fresh parsley before serving, if desired.
A "stroganoff hater" licked his plate clean!
We love chicken, mushrooms, and noodles, so the combination of the three is just wonderful. For some reason hubby is put off by the title "stroganoff", so I didn't tell him what it was and just made it..... this was, and I quote "the best thing you've ever made", and it's ridiculously simple too! I did sauté the onions and mushrooms in butter before hand to give them a nice char/crispy taste. I prefer my mushrooms cooked to a crisp, but the somewhat smokiness of the mushrooms added something to the dish. I did add some garlic powder, crushed black pepper, and paprika. I should've made more sauce because it was excellent, and cheap for people who are on a budget. We didn't have egg noodles at the time, but Barilla Spirelli pasta works just fine. Used a whole box so there would be enough for lunch the next day. Overall, this will be made again in my household. It was awesome
New Staple in our house!
Made this recipe and it was a hit! Made a few modifications: didn’t use butter, cooked the chicken in olive oil instead, then added mushrooms and seasoned with salt/pepper, onion powder instead of onions (picky eaters in our household) and garlic salt (but tread lightly w/ the garlic salt as this dish has a lot of sodium) added half cup chicken broth and let simmer for 5-10 min on low, then added fat free cream of chicken and half cup low fat sour cream over egg noodles cooked to aldente, YUM! Quick, easy and not a lot of ingredients needed! Reheats great too!
My son and I made this for dinner instead of sour cream I used vanilla yogurt it was really good and very easy to make especially when you have help. Thank You Campbells for this great recipe.
EXCELLENT RECIPE WITH TONS OF FLAVOR
I made this recipe last night exactly as the recipe calls for with the following four exceptions: (1) the Onion I used was medium size, but when diced, it was a cup, not 1/2 cup, (2) instead of Butter, I used Extra-Virgin Olive Oil, (3) I used a 7 oz. jar of jarred Sliced Mushrooms instead of Fresh Mushrooms, and (4) I didn't use any Parsley at all. The flavor of this recipe was incredible. I am tripling the recipe for tonight to take to a Bible Study and I am certain that everyone will LOVE it. Thanks, Campbell's.
Easy , New Recipe
I made this tonight and my son who's home from college for the summer can't stop eating it. I used the family size can of cream of chicken and I added garlic powerer . The recipe is easy and delicious . I will definitely make it again ❤️
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.