More bites for your budget
Easy Chicken Stroganoff
Comfort food at it's best! Chicken Stroganoff gets even easier and more flavorful with a boost from cream of chicken soup. Serve it over egg noodles, rice or even mashed potatoes.
Ingredients
- 6 ounces (about 4 1/2 cups) uncooked medium egg noodles
- 1 pound boneless, skinless chicken breast, cut into strips
- 2 tablespoons butter (amount divided in recipe steps below)
- 6 ounces sliced mushrooms (about 2 cups)
- 1 medium onion, chopped (about 1/2 cup)
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup or 98% Fat Free Cream of Chicken Soup
- 1/2 cup sour cream or plain yogurt
Instructions
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Step 1
Cook and drain the noodles according to the package directions. While the noodles are cooking, season the chicken with salt and pepper. Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until browned. Remove the chicken from the skillet.
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Step 2
Heat the remaining 1 tablespoon butter in the skillet. Add the mushrooms and onion and cook until tender.
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Step 3
Add the soup and heat to a boil. Return the chicken to the skillet (and if the browned chicken released any juices, add those too) and cook until the chicken is done. Stir in the sour cream and cook until hot (but don't boil). Season to taste. Serve the chicken mixture over the noodles. Sprinkle with chopped fresh parsley before serving, if desired.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.