Chicken Noodle Stroganoff Recipes

CHICKEN STROGANOFF

Steps:

• 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.

BEEF STROGANOFF WITH NOODLES

Steps:

• In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan.
• Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender.
• Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain.
• In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture.
• Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.

CAMPBELL'S® ALL-IN-ONE CREAMY CHICKEN STROGANOFF

Steps:

• Season the chicken as desired. Melt the butter in a large deep non-stick skillet over medium-high heat. Add the chicken and cook, breaking up with a spoon, 8 minutes or until no longer pink.
• Add the onion, mushrooms, and garlic. Saute 3 minutes or until slightly softened.
• Stir in the soup, water, milk, lemon juice, and Worcestershire sauce; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, 8 minutes.
• Add peas. Cook, stirring often, 3 to 5 minutes or until noodles have reached desired tenderness.

CHICKEN STROGANOFF

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

CHICKEN STROGANOFF

Steps:

• In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
• Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream.
• Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.

CHICKEN STROGANOFF RECIPE

Steps:

• Cook the egg noodles according to the package directions. Drain and set aside.
• While the noodles cook, melt 2 tablespoons of butter in a skillet set over medium-high heat.
• Add the chicken and season with ½ teaspoon salt and ½ teaspoon pepper. Cook until the chicken is golden and no longer pink. Remove from the skillet and set aside.
• Melt the remaining butter in the same skillet. Sauté the onion until translucent, about 5 minutes. Add the mushrooms and cook until softened, about 5-7 minutes.
• Add the flour and cook for 1-2 minutes, stirring constantly.
• Add the broth, scraping up any brown bits from the bottom of the pan.
• Stir in the sour cream, mustard, cooked chicken, and remaining salt and pepper. Simmer for 5 minutes until thickened.
• Stir in parsley and serve over noodles.

CHICKEN STROGANOFF

Steps:

• In a medium-sized skillet, melt the butter over medium heat; add the mushrooms, sherry, thyme, and seasoned salt. Cook for 2-3 minutes or until throughly warmed.
• Add the chicken and bring the mixture to a boil; reduce the heat to low, and simmer for 10 minutes, stirring occasionally.
• Remove from the heat and stir in the sour cream. Serve over cooked egg noodles.

QUICK CHICKEN STROGANOFF

Steps:

• Cook noodles according to package directions; drain. In a greased 2-qt. microwave-safe dish, combine the chicken, sour cream, soup, seasoned salt and pepper. Stir in the noodles. , Cover and microwave on high for 3-6 minutes or until heated through. Sprinkle with parsley if desired. Let stand for 5 minutes before serving.

CHICKEN NOODLE STROGANOFF

Steps:

• Broil chicken skin-side up 10 to 15 min.
• ,or until skin is crisp.
• Pour off fat.
• Blot chicken.
• Combine tomato juice, onion, mushrooms and mustard in large saucepan; add chicken.
• Simmer covered over very low heat about 50 minutes, or until chicken is tender, adding water, if needed.
• Skim off fat.
• Mix together milk, yogurt and flour and stir into saucepan.
• Cook and stir until sauce simmers and thickens.
• Sprinkle with salt and pepper.
• Serve over hot noodles.