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Chicken Stroganoff

I came up with this chicken Stroganoff as a way to use up roasted chicken. It was a hit. I'm usually the only one in my family who loves noodles, but even our 9-year-old son enjoys this recipe because its topped with creamy chicken. —Laura Schimanski, Coaldale, Alberta
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 bacon strips, diced
  • 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 medium onion, chopped
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 2 garlic cloves, minced
  • 1-1/2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon paprika
  • Pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • Hot cooked noodles
  • Additional paprika, optional

Directions

  • In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings; set bacon aside.
  • In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes.
  • Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with noodles. If desired, sprinkle with paprika.
Nutrition Facts
1 cup: 408 calories, 26g fat (12g saturated fat), 97mg cholesterol, 1195mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 31g protein.

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