This Chicken Stroganoff Quickly Became A Family Favorite

Nine times out of ten, I am running late or out of time. I have never been good with time management. I don’t know why, it just seems like it’s in my blood. No matter what I do to try and plan ahead, it never works out. My family always tells me to get to a party at least a half hour before they tell everyone else, just so that I’m there on time. I guess you could say that after all of these years, they are tired of waiting around for me. Honestly, I’m tired of waiting around for me. Whenever I can find a recipe for dinner that isn’t going to take a long time to prepare, I’m trying it out.

2 tablespoons Land O’ Lakes butter
1 pound skinless, boneless chicken breast halves, cut into strips
6 ounces sliced mushrooms (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup Dasiy sour cream or plain yogurt
4 cups medium egg noodles, cooked and drained
fresh parsley, chopped

Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until it’s browned, stirring often. Remove the chicken from the skillet and set aside.
Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they’re tender, stirring occasionally.
Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.
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