Recipe by Marilyn G.
"I wanted something like the traditional beef stroganoff and threw this one together, writing down everything as I went so I wouldn't forget. I served with noodles, but rice would be great, too. Asparagus for a vegetable and a green or fruit salad is great! Nutmeg seems to be the secret ingredient of many Stroganoff recipes."
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skinless, boneless chicken breast halves
all-purpose flour for coating
salt and pepper to taste
1 (10.75 ounce) can
condensed cream of chicken soup
1 1/4 cups
1 (1 ounce) package
dry onion soup mix
chopped fresh parsley
fresh sliced mushrooms
chopped green onion for topping
Could somebody please tell me what "browning sauce" is? I'm not a pro but I have been cooking for many years and have never heard of this. Thank you very much.
I used Lipton onion soup mix and the flavor completely overwhelmed the dish. Will probably make again, but with stock and real onions.
This was very tasty. I cut the fat by stirring 4 tablespoons of the leftover seasoned flour into the pan, before adding the soup/mushroom mixture. Instead of cream, I used canned skim milk. I also cut the chicken into bite-sized pieces. I used Kitchen Bouquet brand browning sauce, and served this dish with No-Yolks noodles and green beans. With the leftovers, I stirred the stroganoff and noodles together, to keep the noodles from drying out and sticking together. There was quite a bit of seasoned flour left over, so I think you could safely make this recipe with only 3/4 the quantity of flour. Next time, I may try a dash of Worchester sauce, too...
This was great. I made some changes, I cubed the chicken, I chopped up the mushroom really finely (the kids dont even detect it!), and I added a bit more browning sauce to darken the colors. The hour that the stroganoff simmers, is a worry free hour, you barely have to come back to it. The leftovers taste as great nuked!
This was excellent. I did change the method a little. I cubed the chicken, and browned it, then brwned the mushrooms and garlic with the chicken. Roatsing brings out a deeper, richer flavor. I then added the sauce mix ingredients, and about a tablespoon of sherry. I also took the suggestion of another reviewer and added paprika to the flour. Also, used cream of mushroom soup as I didn't have chicken, and low fat milk. Definite keeper.
What a great recipe! The nutmeg makes it taste wonderful. The only modification I made was to cut the chicken into smaller pieces.
We liked this recipe a lot! It was a nice alterbative to Beef or hamburger stroganoff. I used canned mushrooms and I doubled the recipe, but not the onion soup, because I was afraid that the onion flavor would take over. Everything turned out great! Thanks.
My husband told me how much he loved Beef stroganoff growing up, but as an adult he has givin up red meat. But one day I wanted to do something special for my husband so I looked this up and made it for dinner. He loved it. Made me promise never to loose the recipe. He said it was better then any beff one he had ever had. I call it kid-friendly because he liked it as a kid and i think most kids would like it. My kids see mushrooms and automatically begin to whine and refuse to eat it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Stroganoff I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 274
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