Easy Chicken Stroganoff
This quick and easy chicken stroganoff with cream of mushroom soup takes just 20 minutes to make, but delivers big flavor.
Ingredients
- 2 tablespoons butter
- ½ yellow onion chopped
- 1 small green bell pepper chopped
- 4 oz can sliced mushrooms drained (or use fresh)
- 1 can cream of mushroom soup
- ¾ cup milk
- 1 teaspoon worcestershire sauce
- ¼ –½ teaspoon salt
- 2 cups cooked chicken chopped
- ½ cup sour cream
- To serve: egg noodles, rice, or mashed potatoes
Instructions
- In a large skillet, melt 2 tablespoons butterover medium heat. Add ½ yellow onion (chopped) and 1 small green bell pepper (chopped), and cook until soft, about 4–5 minutes.
- Add 4 oz can sliced mushrooms (drained), 1 can cream of mushroom soup, ¾ cup milk, 1 teaspoon worcestershire sauce, and ¼ –½ teaspoon salt (start with ¼ teaspoon). Stir to combine.
- Add 2 cups cooked chicken (chopped) and cook for several minutes, until the chicken is heated through.
- Remove from the heat and stir in ½ cup sour cream. This prevents the sour cream from curdling. Taste and add additional salt if desired.
- Serve over egg noodles, rice, or mashed potatoes.
Notes
Leftovers keep in the fridge for 4–5 days and reheat nicely in the microwave or in a skillet on the stovetop. I don't recommend freezing the stroganoff, the sour cream can become grainy during the freeze/thaw process.
Substitution ideas:
- Several green onions (sliced) in place of the yellow onion
- Fresh mushrooms instead of canned (cook with the bell pepper and onion until soft)
- A jar of drained pimentos in place of the bell pepper
- Turkey or ham in place of the chicken (reduce the salt if using ham)
Nutrition
Calories: 311kcalCarbohydrates: 12gProtein: 28gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 99mgSodium: 910mgPotassium: 496mgFiber: 2gSugar: 5gVitamin A: 525IUVitamin C: 25mgCalcium: 108mgIron: 2mg
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