Easy Chicken Stroganoff
This one-skillet chicken dish features a creamy mushroom sauce and a whole lot of flavor. It's comfort food that's ready to serve in just 45 minutes.
Ingredients
2 tablespoons butter
1 pound skinless, boneless chicken breast halves, cut into strips
6 ounces sliced mushrooms (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup sour cream or plain yogurt
6 ounces (1/2 of a 12-ounce package) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley
1 pound skinless, boneless chicken breast halves, cut into strips
6 ounces sliced mushrooms (about 2 cups)
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
0.5 cup sour cream or plain yogurt
6 ounces (1/2 of a 12-ounce package) medium egg noodles, cooked and drained
1 tablespoon chopped fresh parsley
Instructions
Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet and set aside.
Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.
Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.
Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.
Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.
Easy Chicken Stroganoff
This one-skillet chicken dish features a creamy mushroom sauce and a whole lot of flavor. It's comfort food that's ready to serve in just 45 minutes.
Directions
Print
Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet and set aside.Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.
Ingredients
2 tablespoons butter1 pound skinless, boneless chicken breast halves, cut into strips6 ounces sliced mushrooms (about 2 cups)1 medium onion, chopped (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup sour cream or plain yogurt6 ounces (1/2 of a 12-ounce package) medium egg noodles, cooked and drained1 tablespoon chopped fresh parsley
Chicken Drunken Noodles
You might expect to find some sort of alco...
Grilled Chicken with Pineapple Sals...
Pineapple juice, honey and red wine vinega...
Buffalo Chicken Wrap
These innovative wraps feature all the gre...
Chicken Quesadillas & Fiesta Rice
Here's an easy way to make family-favorite...