Chicken Stroganoff I

Chicken Stroganoff I


"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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servings 704 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 30.5 g
  • 47%
  • Carbs:
  • 65.4g
  • 21%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 1282 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

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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  1. In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
  2. In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
  3. Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.


  1. 63 Ratings

Most helpful positive review

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.

Most helpful critical review

I used Lipton onion soup mix and the flavor completely overwhelmed the dish. Will probably make again, but with stock and real onions.

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.

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...

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. T...

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 t...

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 o...

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 ma...

Thanks for the recipe! Had to do some substitutions but the overall result was great. Since browning sauce not easy to find on west coast, I used Worcestershire sauce. To help with the calorie c...

Beautiful dish!!! Grrrreat flavor!!!! Only added paprika to flour and bit of sherry to the sauce......Wow!