Servings: 4 | Yield: 4 servings
This is a fantastic dish that is worth everything! It’s creamy, rich, overflowing with tender mushrooms-and-chicken, with savory sauce over noodles or rice. Satisfying in every bite. With this Creamy Chicken Stroganoff, you got the flavors, you got the smell, then, you got the texture in a snap that just burst in your mouth! I love how pretty simple this is to make. It’s convenient and great for a quick and easy dinner that the whole family will enjoy. This Stroganoff has been my family’s favorite and the most requested. I can’t blame them though because this is just perfect in every way!
INGREDIENTS
4 skinless, boneless chicken breast halves
2 cups all-purpose flour for coating
salt and pepper to taste
1 tablespoon butter
1 10.75 oz can condense cream of chicken soup
1 ¼ cups half-and-half cream
1 1 oz package dry onion soup mix
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 cups fresh sliced mushrooms
¼ teaspoon ground nutmeg
1 teaspoon browning sauce
1 cup sour cream
⅛ cup chopped green onion for topping
HOW TO MAKE CREAMY CHICKEN STROGANOFF
Step 1: Add the flour in a shallow dish or bowl. Season with salt and pepper to taste.
Step 2: Coat the chicken with the flour mixture.
Step 3: In a large skillet, melt the butter or margarine and cook the chicken until golden brown.
Step 4: Combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg, and browning sauce in a medium bowl. Mix well, then, pour over the chicken.
Step 5: Adjust the heat to low and allow the mixture to simmer for an hour, covered.
Step 6: Then, stir in the sour cream and continue to heat. Make sure to not boil the mixture.
Step 7: Remove from the heat and sprinkle over the green onion.
Step 8: Serve over noodles or rice. Enjoy!
Nutrition Facts:
Per Serving: 704.2 calories; 135.5 mg cholesterol; 1281.5 mg sodium; 41.4 g protein; 65.4 g carbohydrates
Ingredients
- 4 skinless, boneless chicken breast halves
- 2 cups all-purpose flour for coating
- salt and pepper to taste
- 1 tablespoon butter
- 1 10.75 oz can condense cream of chicken soup
- 1 ¼ cups half-and-half cream
- 1 1 oz package dry onion soup mix
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 2 cups fresh sliced mushrooms
- ¼ teaspoon ground nutmeg
- 1 teaspoon browning sauce
- 1 cup sour cream
- ⅛ cup chopped green onion for topping
Instructions
Step 1: Add the flour in a shallow dish or bowl. Season with salt and pepper to taste.
Step 2: Coat the chicken with the flour mixture.
Step 3: In a large skillet, melt the butter or margarine and cook the chicken until golden brown.
Step 4: Combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg, and browning sauce in a medium bowl. Mix well, then, pour over the chicken.
Step 5: Adjust the heat to low and allow the mixture to simmer for an hour, covered.
Step 6: Then, stir in the sour cream and continue to heat. Make sure to not boil the mixture.
Step 7: Remove from the heat and sprinkle over the green onion.
Step 8: Serve over noodles or rice. Enjoy!
