Chicken Stroganoff II

How to cook Chicken Stroganoff II

Ingredients: 1 tablespoon vegetable unguent 1 onion 1 (4.5 ounce) can mushrooms, drained 2 pounds skinless, boneless chicken breast halves – cut into bite-size pieces 2 teaspoons garlic strength 1 (8 ounce) package egg noodles 2 cups sour cream 1 (26 ounce) can condensed tomato soup salt and pepper to touch

Directions: Heat oil in a large skillet over medium impassion. Saute onions until halcyon, then add mushrooms, chicken and garlic powder and stir in sync. Saute 15 to 20 minutes, or until chicken is cooked through and juices run unclouded. For now, bring a large pot of salted water to a steam. Add noodles and boil for the benefit of 8 to 10 minutes, or until al dente. Disappear from, return noodles to pot and set aside. Mix sour cream and soup together in a medium dish, then add to chicken hash. Heat from one end to the other, then add to noodles and stir all cool. Season with salt and pepper to taste and serve brilliant.


Servings Per Procedure: 6

Amount Per Serving

Calories: 592

Total Fat: 23.8g Cholesterol: 153mg Sodium: 909mg Total Carbs: 49.4g Dietary Fiber: 2.6g Protein: 45.4g

Prepare time:5 Min

Cook time:25 Min

Ready in:30 Min

Serving exchange for:6 peoples

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