Tuesday, February 1, 2011

Chicken Stroganoff

A simple variation of beef stroganoff:) I wanted it, but the beef was still frozen, and I had chicken defrosted.

Chicken strips/tenderloins/breasts cut up-whatever size you prefer
Olive Oil
2 cans cream of mushroom soup
A can of water
1 package of dry onion soup mix
16 oz sour cream
Wide egg noodles

Cook chicken in oil in skillet, after chicken is cooked through, mix in mushroom soup, onion soup, and a little water-maybe a can or so. Stir until all combined and bring to a boil. Let simmer until tender (cover and turn temp down). When close to serving time, cook noodles according to package, and when done, drain and add some butter to them. Right before serving add the sour cream to the beef mixture, and stir in. Once its all warm, serve over the noodles.

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