Chicken Stroganoff II Recipe -
Chicken Stroganoff II Recipe
  • READY IN 30 mins

Chicken Stroganoff II

Recipe by  

"A mushroom and tomato sour cream sauce over chicken and egg noodles make this the unofficial chicken version of Beef Stroganoff! Serve with garlic bread, if desired."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Heat oil in a large skillet over medium heat. Saute onions until soft, then add mushrooms, chicken and garlic powder and stir together. Saute 15 to 20 minutes, or until chicken is cooked through and juices run clear.
  2. Meanwhile, bring a large pot of salted water to a boil. Add noodles and boil for 8 to 10 minutes, or until al dente. Drain, return noodles to pot and set aside.
  3. Mix sour cream and soup together in a medium bowl, then add to chicken mixture. Heat through, then add to noodles and stir all together. Season with salt and pepper to taste and serve hot.
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Reviews More Reviews

Most Helpful Positive Review
Jan 27, 2005

I was looking for a cream based stroganoff recipe for chicken and I stumbled upon this recipe. I wasn't too crazy about the tomato soup so I used cream of mushroom instead and I added a 16 oz. container of sour cream. I served it over egg noodles and it was a hit! The onion soup made it taste a bit like onion soup dip and it makes your guests wonder what that delicious secret ingredient is. This modified version is going into my rotation!

Most Helpful Critical Review
Dec 03, 2003

This dish is fairly tasty and definetly easy to make but wasn't the best I've ever made. It was average. I might try it with some bacon next time.


21 Ratings

Dec 03, 2003

This is an excellent alternative to beef stroganoff if you don't eat beef. The tomatoe soup and the sour cream are a difficult mix to master even in the beef recipe. The mixture can't be too hot when you add the sour cream otherwise it causes the fat and the cream to seperate. If you take the pan off the burner and allow it to cool and then add the sour cream immediately before serving, it is well worth the trouble!!

Dec 03, 2003

I may have made it wrong but my sauce turned out a salmon pink color. It would be great for someone who really likes tomato flavor but I think it had too much tomato in it. It just wasn't for me. My husband liked it though.

Dec 03, 2003

The tomato soup/sour cream mixture did not work well.

Nov 15, 2005

This recipe was not for me, it turned out bright pink just did not care for the sour cream and tomatoe mixture flavor. Think it might have been good if I would of used a can of cream of mushroom instead of tomatoe.

Jun 13, 2004

This was really good and was a hit with the family, only thing I changed was I used 2 10 oz cans of the tomato soup insted of the 26 oz can. Next time I make it Im going to put in more mushrooms.

Jan 27, 2011

Even my kids loved this. I did follow the recommendations from other raters and added worcestershire sauce, more mushrooms and used 2 regular cans of tomato soup. It was very tasty.


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  • Calories
  • 592 kcal
  • 30%
  • Carbohydrates
  • 49.4 g
  • 16%
  • Cholesterol
  • 153 mg
  • 51%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 45.4 g
  • 91%
  • Sodium
  • 909 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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