CAMPBELL'S® ALL-IN-ONE CREAMY CHICKEN STROGANOFF
This classic dish gets a chicken makeover and since the sauce, meat, veggies and noodles all cook together in one pot, dinner has never been easier! Season with freshly ground black pepper and sprinkle with chopped fresh parsley if desired.
Provided by Campbell's Canada
Categories Trusted Brands: Recipes and Tips
Time 29m
Yield 4
Number Of Ingredients 12
Steps:
- Season the chicken as desired. Melt the butter in a large deep non-stick skillet over medium-high heat. Add the chicken and cook, breaking up with a spoon, 8 minutes or until no longer pink.
- Add the onion, mushrooms, and garlic. Saute 3 minutes or until slightly softened.
- Stir in the soup, water, milk, lemon juice, and Worcestershire sauce; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, 8 minutes.
- Add peas. Cook, stirring often, 3 to 5 minutes or until noodles have reached desired tenderness.
CREAMY CHIPOTLE CHICKEN
A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.
Provided by tnahinu
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 8.4 g, Cholesterol 159 mg, Fat 38.1 g, Fiber 0.5 g, Protein 29.2 g, SaturatedFat 21.5 g, Sodium 862 mg, Sugar 0.5 g
CREAMY CHICKEN CHIPOTLE STROGANOFF
A TexMex style stroganoff that will tickle your tongue! I love that even the noodles cook up right in the chicken breast and sauce making this a true one-dish meal. Hurray for fewer dishes to wash! I almost always have these ingredients on hand in my kitchen which makes this a gret go to meal when I am short on time and / or energy. If you like you can serve this with a simple green salad to increase your family's veggie intake. Serving this dish also gives me a great excuse to enjoy some great Mexican beer like Dos Equis (XX) or Modelo. :)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a deep and large frying pan or a dutch oven that has been lightly oiled or sprayed with cooking spray,saute chicken and onions for about 5 to 7 minutes or until chicken is cooked through and no longer pink in the middle.
- Add broth, UNdrained mushrooms and UNcooked noodles and mix well. Bring to boil, then reduce heat to medium-low.
- Cover and simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains.
- Stir in peppers and cook for 2 minutes, stirring a few times to keep from sticking.
- Remove from heat and stir in sour cream.
Nutrition Facts : Calories 357.6, Fat 15.7, SaturatedFat 8.6, Cholesterol 108.7, Sodium 395.4, Carbohydrate 20.1, Fiber 1.1, Sugar 1.8, Protein 32.8
CREAMY CHICKEN STROGANOFF
Just like the popular beef version, but with chicken! Came up with this one night when my boyfriend was tired of our usual meals...he asked for beef stroganoff, chicken was what was defrosted so I made it with that. Has become a favorite! I like to make it with shells cause they really hold the sauce.
Provided by saucysteph
Categories Chicken Breast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Put a large pot of water on high heat to boil. Add pasta and cook to box's directions once boiling.
- While water is boiling/pasta is cooking: heat oil in a large skillet and add onion.
- Saute for 2-3 minutes until the onion begins to become translucent.
- Add chicken and garlic, raise heat to medium high and cook until chicken starts to brown.
- Push mixture to one side of the pan. In the empty side, add butter and melt. Add flour and cook for 1 minute to make a roux.
- Carefully whisk in chicken broth. Bring to a simmer. Sauce should begin to thicken due to the roux.
- Add the sour cream and mix thorougly.
- Add salt and pepper to taste.
- Mix with, or serve over pasta. Serve with French bread and salad for a deliciously easy meal.
Nutrition Facts : Calories 1171.7, Fat 46.1, SaturatedFat 20.4, Cholesterol 150.9, Sodium 271.7, Carbohydrate 128, Fiber 5.6, Sugar 4.7, Protein 59.7
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4.9/5 (54)Calories 434 per servingCategory Chicken
- Once the oil is hot, add the chicken breasts and cook for 3 minutes per side, turning once. They have to look lightly golden. Remove the chicken and place on a plate.
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CHICKEN STROGANOFF (BEST CREAMY RECIPE) - FOOLPROOF …
From foolproofliving.com
5/5 (1)Calories 727 per servingCategory Chicken, Dinner
- To prepare the chicken: Mix together salt, pepper, garlic powder, and paprika in a small bowl. Dry chicken thighs with a paper towel. Cut them into small pieces (1-2 inch cubes) and season with the salt mixture.
- To cook the chicken: Heat a tablespoon of vegetable oil in a large skillet over medium heat. Sear the first half of the chicken for 3-4 minutes on each side. Place cooked chicken in a bowl. Repeat the same process with the rest of the oil and chicken. Cover the bowl with aluminum foil and set aside. Do not wash the skillet. You should be left with the remainings of the chicken and some brown spots.
- To cook the vegetables: Heat vegetable oil (or butter) in the now-empty skillet. Add in onion. Cook, stirring frequently scraping the bits and pieces of chicken at the bottom of the pan, for about 5-6 minutes or until softened. Stir in the garlic and cook for 30 seconds.
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From littlebroken.com
Reviews 17Calories 463 per servingCategory Dinner
- In a large sauté pan, heat 3 tablespoons of oil over medium heat. Add onion and cook until soft, about 4-5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add mushrooms and cook until lightly golden, about 8-10 minutes. Make sure to not overcrowd the mushrooms or they will seep out and just simmer in their liquid instead of browning. Remove the mushroom mixture to a plate.
- Increase the heat to medium high and add the remaining 1 tablespoon of oil to the pan. Once the oil is hot, add chicken and cook for about 6 minutes or until no longer pink and lightly golden.
- While the chicken is cooking, create a slurry by whisking in the flour into the chicken stock. Add the slurry to the chicken and with a wooden spoon scrape up all the bits from the bottom of the pan until released. The mixture will come to a quick simmer and lightly thicken.
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