chicken stroganoff

How To Make chicken stroganoff

• 1

  In a dutch oven, bring water to a boil. Add chicken breasts and cook till done, about 15 minutes.
• 2

  While chicken breasts are cooking, go ahead and cook your egg noodles according to package directions for al dente. Drain and run under cold water to stop cooking, set aside.
• 3

  Drain chicken and cut into bite sized pieces, set aside.
• 4

  In the same dutch oven you cooked the chicken in, add butter, melt, then add diced onions and sliced mushrooms then cook till tender.
• 5

  Add chicken and stir till chicken and onions are mixed well.
• 6

  Add sour cream and cream of mushroom soup. Stir into chicken mixture.
• 7

  Add cooked egg noodles and 1/2 of the bag of shredded cheddar cheese.
• 8

  If mixture is too dry, you may slowly add chicken broth till it's the way you like it. At times, I have added some cream of chicken soup if I'm not going to serve it right away and stick it in the oven to keep warm.
• 9

  Spoon into baking dish and top with remaining cheese. Pop into 350 degree oven till cheese is melted.
• 10

  If you are going to keep it in the oven to stay warm till serving time, you may want to cover it with foil or a lid. This is great served with a salad or steamed broccoli.
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