Mushroom and Chicken
Stroganoff
Ingredients
• 1 carton (8 oz) light dairy
sour cream • 1 package (8 oz) fresh
mushrooms, sliced
• 2 tbsp all-purpose flour • 1 tbsp canola oil or olive oil
• 1 tbsp Worcestershire-style
marinade for chicken • 1 medium onion, chopped
• ½ tsp dried thyme, crushed • 2 ½ cups coarsely
shredded cooked chicken
• ½ tsp instant chicken
bouillon granules
• 2 cloves garlic, minced
• ¼ tsp ground black pepper • 3 cups hot cooked
wide noodles
• ½ cup water • 1 tomato, chopped
Instructions
1. In small bowl, combine ⅔ cup of the sour cream, the flour,
Worcestershire-style marinade, thyme, bouillon granules and
pepper. Gradually stir in water until combined. Set aside.
2. In very large skillet, cook mushrooms in hot oil over
medium-high heat until tender and any liquid has
evaporated, stirring occasionally. Stir in chicken.
3. Add sour cream mixture to skillet; cook and stir until
thickened and bubbly. Reduce heat, cook and stir 2
minutes more.
4. Serve chicken mixture over noodles; top with dollops of
the remaining sour cream and chopped tomato. Makes 6
servings (½ cup noodles with ⅔ cup chicken mixture
per serving).
Tip
Easy version: Use purchased presliced mushrooms, bottled
minced garlic, and refrigerated or frozen chopped chicken;
omit the bouillon granules.
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