Chicken And Mushroom Stroganoff Recipes
CHICKEN AND MUSHROOM STROGANOFF
This skillet dinner is a new take on the traditional beef stroganoff-minus most of the work! Chicken, sliced mushrooms, onion and pasta are cooked in a creamy white sauce for a comforting meal that's ready to serve anytime. Our favorite thing about this chicken stroganoff (besides the mouthwatering flavor) is that it only looks hard. It's actually super simple to make. Give it a try!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken, mushrooms and onion to skillet; cook 10 to 12 minutes, stirring occasionally, until vegetables are tender and chicken is no longer pink.
- Add milk, hot water and sauce mix (from box); stir to combine. Stir in uncooked pasta (from box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender.
- Uncover; add cream cheese and continue to cook, while stirring, an additional 2 to 3 minutes or until cheese is melted.
Nutrition Facts : Calories 510, Carbohydrate 43 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, ServingSize About 1 1/3 Cups, Sodium 1100 mg, Sugar 14 g, TransFat 1/2 g
EASY CHICKEN AND MUSHROOM STROGANOFF
Make and share this Easy Chicken and Mushroom Stroganoff recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large non-stick fry pan, melt butter over high heat.
- Place flour in a pie pan; add chicken and turn to coat well.
- Place chicken in fry pan and cook, turning about 5 minutes to brown well on both sides.
- Stir in onions, mushrooms, and any unused flour.
- Reduce heat to medium and cook, stirring, until onion is golden brown, about 5 minutes.
- In small bowl, whisk together chicken broth and mustard.
- Pour mixture into fry pan and stir.
- Bring to boil, reduce heat to simmer and cook about 5 minutes.
- Stir in sour cream and parsley and simmer for 2 additional minutes.
- Season with salt and pepper to taste.
- Serve over egg noddles.
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- If serving with egg noodles, cook them according to package instructions, toss with a little melted butter, set aside and keep warm until ready to serve
- Add the chicken slices or chunks into a bowl, and sprinkle with a couple of good pinches of salt and pepper, plus the paprika; add 1/4 cup of the flour, and toss everything to coat well.
- Place a large skillet or pan over medium-high heat, and drizzle in about 3-4 tablespoons of the oil; once the oil is hot, add the coated chicken pieces in, working in batches, and sear to allow them to become golden-brown on all sides; remove from pan with slotted spoon, and repeat until all chicken is golden-brown; set aside for a moment. (It's alright if the chicken is not completely cooked through—it will finish at the end once added to the sauce.)
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