Skinnier Chicken Stroganoff Recipes

Steps:

• Fry bacon; crumble and set aside. ( I layer the slices with paper towels and microwave a couple of minutes until crisp).
• Cook noodles according to package directions. Drain and keep warm. (or to save time - multitask by cooking the noodles as you finish off the remaining steps.).
• Heat oil in a skillet over medium-high heat. Add chicken; cook and stir till chicken is no longer pink, about 5 minutes. Remove from skillet.
• Reduce heat to medium; add mushrooms, onion and garlic. Cook and stir 3 minutes. (Pour off excess liquid if needed).
• Return chicken and crumbled bacon to skillet.
• Mix together sour cream, flour, salt and pepper. Whisk in the broth until sauce is smooth.
• Stir sauce into chicken mixture, briefly bring to a boil then reduce heat & simmer for 2 minutes.
• Adjust salt and pepper as needed, stir in the parsley and serve over noodles.

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Steps:

• Spray slow cooker with nonstick cooking spray.
• Place chicken thighs on the bottom of the slow cooker in an even layer.
• Sprinkle mushrooms on top of chicken.
• Mix together softened cream cheese, cream of chicken soup and dry onion soup mix until well combined.
• Spread mixture on top of chicken and mushrooms.
• Cover and cook on high for 3-4 hours or low for 4-6 hours.
• Shred chicken in slow cooker using 2 forks.
• Mix until well incorporated.
• Cook egg noodles according to package directions.
• Serve stroganoff over noodles and garnish with fresh parsley.

Steps:

• Place chicken in a lightly greased 13x9 inch baking dish.
• Melt butter in a skillet; add onion and mushrooms.
• Saute until tender.
• Add wine and next 4 ingredients; pour over chicken.
• Baked, covered at 350 degrees for 45 minutes.
• Remove from oven, remove chicken with tongs.
• Stir in sour cream into drippings, and return chicken to mixture.
• Bake uncovered, 10 more minutes or until done.
• Serve over hot noodles.