Chicken Stroganoff II

Chicken Stroganoff II

16

"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

30 m servings 592 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 49.4g
  • 16%
  • Protein:
  • 45.4 g
  • 91%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 909 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

16
  1. 21 Ratings

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Most helpful positive review

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. c...

Most helpful critical review

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.

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. c...

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...

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.

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 fo...

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

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...

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.

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.

This recipe is very good as it is. I added more mushrooms because I like them a lot. Other than that, this is very good.