Chciken Stroganoff

Robert Capriles


Moist chicken, earthy mushrooms and sour cream combine in a skillet to create this classic comfort food.

★★★★★ 1 vote
4 to 6
20 Min
1 Hr


2 lb
skinless, boneless chicken breast halves and/or thighs
1 c
chopped onion
1 large
chopped green sweet pepper (½ green and ½ red)
1 c
sliced fresh mushrooms
1/2 tsp
garlic powder
1 tsp
dried oregeano or dried thyme
2 can(s)
10 3/4 oz. cream of mushroom soup
1/3 c
12 oz
dried egg noodles or the pasta of your choice
8 oz
dairy sour cream
freshly ground black pepper (optional)
chopped parsley for garnish (optional)


1Cut chicken into 1-inch pieces. In a large skillet combine the chicken pieces and onion. Cover and cook on low-heat until the chicken is no longer pink and the juices are clear.
2In a medium bowl stir together the soup, water, herbs, garlic, and mushrooms. Pour over chicken and onion and cook on a very low heat. Cook for 20 to thirty minutes stirring occasionally. Add the sweet peppers the last 5 minutes to allow the peppers to retain a little crunch.
3Cook noodles or pasta according to package directions. Drain. Just before serving, stir sour cream into the skilet and cook an additional 5 minutes. (to make sure the sauce is hot enough)..
4Spoon stroganoff mixture over hot cooked noodles to serve. If desired, sprinkle with black pepper, and parsley for garnish..

About Chciken Stroganoff

Course/Dish: Chicken, Pasta