This was very tasty and filling. Of course, I can never make a recipe as is, so I did tweak it a little, partially to due to necessity, and part due to personal preferences.
I made this using a pack of chicken drumsticks since its what I had on hand. I doubled the soup and used the whole packet of the Italian seasoning (other reviewers suggest using only half for the normal portioned recipe) since I had a little more chicken than what the breasts would have provided. I kept the butter and cream cheese the same though.
I let the margarine melt in the crock on high, and added I some leftover chopped onion, a clove of chopped garlic and a pack of sliced mushrooms (whats a stroganoff without some FRESH mushrooms!) and let them get a little softened, then added the chicken.
Since I wasn't sure it if would work the same for drumsticks as chicken breast, I added the soup in with the drumsticks and added a little bit of milk and white wine. Cooked it on low until the chicken could be shredded off the drumsticks, removed the leftover bones, and cooked a little longer. Then I added the cream cheese and about a quarter cup of sour cream.
I also mixed in a few dashes of worcestershire, since my favorite beef stroganoff recipes uses for it, and I love the tangy flavor.
There were minimal complaints on it from my picky eater kids; my 5 year old just wasn't fond of the mushrooms I added.
I served it over bow-tie pasta. It was very delish. Only complaint is that my cream chees
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This was very tasty and filling. Of course, I can never make a recipe as is, so I did tweak it...