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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.

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Reviews

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  • Sweet Salty
    Jul 23, 2020

    An interesting recipe. Wondering how to properly fry the liver, so that it turns out soft and juicy? Here https://sweetsaltythings.com/how-to-cook-liver-best-recipes-with-chicken-and-beef-liver/ the author writes that you need to fry for 3-5 minutes over high heat. Share your chicken liver stroganoff recipe, please.

  • Sherri
    Apr 20, 2020

    Excellent base for chicken and egg noodles! Used the chicken broth to cook the egg noodles and then added 100% of the noodles and broth to the recipe. Didn’t have mushrooms so I substituted zucchini and than figured I might as well add the carrot, green bean, corn and pea vegetable blend from the freezer! Had to increase the paprika, salt and pepper, since added so much more vegetable but turned out great!

  • dlynsmith9
    Apr 10, 2020

    I really like Stroganoff, but do not eat beef anymore, and so glad to see this recipe using chicken. I followed the recipe except for the paprika (because I did not have any), and it was delicious. It was very easy and would make a great weeknight meal.

  • Gale
    Apr 3, 2020

    As I am allergic to mushrooms, I leave them out but even without them, most stroganoff recipes are good so I think this would be the same as I have yet to make it. I always add extra garlic because a really good stroganoff has a nice garlicky flavor to it, the same goes for adding extra sour cream which I only add at the very end of the recipe to keep that nice sour kick from the sour cream.

  • Klara
    Jul 21, 2019

    We’ve been making this since my Grandmother ordered me these wonderful magazines every year as a new bride. It’s a family favorite. I too use fresh mushrooms if I have them, but keep a large jar on hand in case I’m out. I love to use smoky Hungarian Paprika but otherwise I follow the recipe on this one. It’s perfect when I do. We use Gluten free Barrilla pasta. I love this company.

  • gt_lane
    Jun 16, 2019

    I've been making this for years - cut it out of the magazine years ago! but I recently cleaned out my recipe shelf and I lost this recipe :( Thanks so much for still keeping out here. We roast a chicken or two regularly, and instead of using chicken breasts, this is a great way to use the left overs. I agree with using the fresh mushrooms - those work best for us.

  • fantasticdreambird
    Oct 9, 2016

    I enjoy trying out new recipes. My family told me this is a "keeper!!" I always use fresh ingredients to add flavor- mushrooms. Serving a large hungry family, I doubled the chicken breasts, added 2 celery stalks chopped, 1 pkg cream cheese, 2 tsp Hungarian paprika. They raved about it : )

  • nancymcf
    Aug 21, 2016

    Made this for my hubby and he loved it

  • lobsterdude
    Jun 24, 2016

    I have been making this since 2009 and it is excellent. Today I added German deli homemade bratwurst and it added another good flavor to the dish. Everyone loved it!

  • Saybeebisber
    Mar 20, 2016

    I made this for the first time, tonight. The flavor is superb. I only used I bottle of mushrooms as I thought that would be plenty. Because I am not a fan of mushrooms, next time I will add some celery in place of the mushrooms. Thank you for making this recipe available as it quenched my craving for stroganoff.