Stroganoff-Style Chicken
Here's a fun twist on a traditional stroganoff that features flavorful chicken in a savory cream sauce - but, best of all, it's ready in less than an hour.
Ingredients
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
0.5 cup plain nonfat yogurt
0.25 cup water
1 dash paprika (optional)
6 ounces medium egg noodles (about 4 cups), cooked without salt and drained
1 pound skinless, boneless chicken breast halves, cut into strips
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
0.5 cup plain nonfat yogurt
0.25 cup water
1 dash paprika (optional)
6 ounces medium egg noodles (about 4 cups), cooked without salt and drained
Instructions
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
Heat the remaining oil in the skillet over medium heat. Add the mushrooms and onion and cook until they're tender.
Stir the soup, yogurt and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the paprika, if desired. Serve the chicken and sauce with the noodles.
Heat the remaining oil in the skillet over medium heat. Add the mushrooms and onion and cook until they're tender.
Stir the soup, yogurt and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the paprika, if desired. Serve the chicken and sauce with the noodles.
Stroganoff-Style Chicken
Here's a fun twist on a traditional stroganoff that features flavorful chicken in a savory cream sauce - but, best of all, it's ready in less than an hour.
Directions
Print
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.Heat the remaining oil in the skillet over medium heat. Add the mushrooms and onion and cook until they're tender.Stir the soup, yogurt and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the paprika, if desired. Serve the chicken and sauce with the noodles.
Ingredients
2 tablespoons vegetable oil1 pound skinless, boneless chicken breast halves, cut into strips2 cups sliced mushrooms (about 6 ounces)1 medium onion, chopped (about 1/2 cup)1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup0.5 cup plain nonfat yogurt0.25 cup water1 dash paprika (optional)6 ounces medium egg noodles (about 4 cups), cooked without salt and drained
Creamy Pesto Chicken & Bow Ties
On-hand ingredients like cream of chicken ...
Instant Pot® Mediterranean Chicken...
Learn how to make our Instant Pot® Medite...
Chicken-Fried Steak with Sausage Gr...
Beef cube steak is the perfect cut for thi...
Low FODMAP Chicken Parm Meatballs
Our recipe for Low FODMAP Chicken Parm Mea...