Chicken
Stroganoff Recipe
This
recipe is creamy, warm, satisfying and fairly inexpensive—and needs just a few
ingredients! Who could ask for more on a cold winter evening? I will admit,
though, that I have been known to make it during the summer, too.
Ingredients
:
3
pounds boneless skinless chicken thighs, cut into 1-in. pieces
2
cans (10-1/2 ounces each) condensed cream of chicken with herbs soup, undiluted
1/2
cup dry white wine or chicken broth
1/2
pound sliced baby portobello mushrooms
2
cups sour cream
3/4
teaspoon salt
Hot
cooked egg noodles
Pepper
Chopped
fresh parsley, optional
Place
chicken, soup and wine in a 5- or 6-qt. slow cooker. Cook, covered, on high
until a thermometer inserted into chicken reads at least 165°, about 3 hours.
Cut chicken into bite-sized pieces; return to slow cooker.
Add
mushrooms. Cook, covered, on high until mushrooms are tender, 1-1/2-2 hours
longer. Stir in sour cream and salt. Serve with egg noodles; sprinkle with
pepper and if desired, parsley.
Nutrition
Facts :
1-1/3
cups: 447 calories, 29g fat (12g saturated fat), 133mg cholesterol, 877mg
sodium, 9g carbohydrate (3g sugars, 2g fiber), 36g protein.
