This quick and easy recipe for Chicken Stroganoff is a pleasant change on the more traditional Beef Stroganoff. I don’t use Campbell’s soups often in cooking, but every once in a while … they’re good for quick comfort foods like this.
The recipe does come from the folks at Campbell’s… I did tweak it a bit. I thought the original recipe was a bit too bland… so I added a bit of garlic powder. I also made more sauce… and used more mushrooms… I also use shallots instead of onion.
I would not add salt until the end… the soup does have salt in it, so you do want to be sure not to add too much.
You can use the regular or the 98% lower fat variety of soup.. I used the lower fat version and don’t think it made any difference in the taste or texture.
I do use real sour cream.. if you want to substitute lower fat or fat free sour cream … you certainly can.. but I do think it does change the taste considerably.
I hope you enjoy this easy weeknight meal.
Recipe: Chicken Stroganoff
All you need:
2 tablespoons butter
1 pound boneless skinless chicken breasts, cut into strips
1 pkg. (16 ounces) mushrooms, sliced
2 large or 4 small shallots, chopped
2 cans (10 ¾ ounces) Campbell’s Cream of Chicken Soup
1 cup sour cream
1/4 teaspoon garlic powder
salt and pepper to taste
Egg noodles, cooked and drained
Chopped parsley for garnish (optional)
All you have to do:
In a large skillet, melt 1 tablespoon butter over medium high heat.
Add the chicken and cook until brown, stirring often. Remove the chicken to a plate.
Add the remaining 1 tablespoon butter and melt it. Add the mushrooms and shallots.
Cook until shallots are soft and mushrooms are tender. Stir occasionally.
Add the soup, garlic powder and the sour cream and mix well. Add the chicken back into the sauce and bring to a boil. Lower heat to a simmer and cook until chicken is cooked through.
Add salt and pepper to taste.
Serve over noodles. Garnish with chopped parsley if desired.
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