Chicken Vegetable Stroganoff Recipes

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CHICKEN STROGANOFF I



Chicken Stroganoff I image

I wanted something like the traditional beef stroganoff and threw this one together, writing down everything as I went so I wouldn't forget. I served with noodles, but rice would be great, too. Asparagus for a vegetable and a green or fruit salad is great! Nutmeg seems to be the secret ingredient of many Stroganoff recipes.

Provided by Marilyn G.

Categories     Main Dish Recipes     Pasta     Chicken

Yield 4

Number Of Ingredients 14

4 skinless, boneless chicken breast halves
2 cups all-purpose flour for coating
salt and pepper to taste
1 tablespoon butter
1 (10.75 ounce) can condensed cream of chicken soup
1 ¼ cups half-and-half cream
1 (1 ounce) package dry onion soup mix
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 cups fresh sliced mushrooms
¼ teaspoon ground nutmeg
1 teaspoon browning sauce
1 cup sour cream
⅛ cup chopped green onion for topping

Steps:

  • In a shallow dish or bowl, season flour with salt and pepper to taste. Dredge chicken in seasoned flour to coat. In a large skillet, brown coated chicken in melted butter or margarine until golden.
  • In a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. Mix all together and pour mixture over chicken in skillet. Reduce heat to low and let simmer, covered, for 1 hour.
  • Stir in sour cream and heat through, but DO NOT BOIL! Top with chopped green onion and serve over noodles or rice, if desired.

Nutrition Facts : Calories 704.2 calories, Carbohydrate 65.4 g, Cholesterol 135.5 mg, Fat 30.5 g, Fiber 2.7 g, Protein 41.4 g, SaturatedFat 16.5 g, Sodium 1281.5 mg, Sugar 1.9 g

CHICKEN STROGANOFF



Chicken Stroganoff image

Recipe video above. You love Beef Stroganoff...now try CHICKEN! Golden seared chicken with a creamy mushroom Stroganoff gravy, I like making this with whole chicken thighs so I can brown it nicely which leaves brown bits in the pan that makes an incredible flavour base for the sauce!

Provided by Nagi

Categories     Mains

Time 20m

Number Of Ingredients 13

600g / 1.2 lb chicken thighs (4 - 5) (, boneless skinless (or breast or tenderloin, Note 1))
1 tsp garlic powder
Salt and pepper
1 tbsp olive oil
1 large onion (, chopped)
300g / 10oz mushrooms (, sliced (not too thin))
40g / 3 tbsp butter
2 tbsp flour ((Note 2))
2 cups / 500 ml beef broth/stock (, salt reduced)
1 tbsp Dijon mustard
2/3 cup (150g) sour cream ((or yogurt))
250 - 300 g / 8 - 10 oz pasta or egg noodles of choice ((Note 3))
Chopped parsley or chives (, for garnish (optional))

Steps:

  • Sprinkle chicken with garlic powder, salt and pepper on both sides.
  • Heat oil in a large skillet over medium heat. Place chicken in skillet smooth side down.
  • Press down lightly with with spatula. Cook for 4 minutes until golden.
  • Turn and press lightly with spatula. Cook for 2 minutes.
  • Remove chicken onto a plate.
  • Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
  • Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).
  • Add flour, cook, stirring, for 1 minute.
  • Add half the broth while stirring. Once incorporated, add remaining broth.
  • Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split, sour cream will "melt" as it heats).
  • Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 minutes), adjust salt and pepper to taste.
  • Add chicken back in (including plate juices). Simmer for 1 minute, then remove from stove.
  • Serve over pasta or egg noodles, sprinkled with parsley or chives if desired.

Nutrition Facts : Calories 389 kcal, Carbohydrate 8 g, Protein 23 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 133 mg, Sodium 511 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHICKEN VEGETABLE STROGANOFF



Chicken Vegetable Stroganoff image

Looking for a classic dinner? Then check out this chicken and vegetable stroganoff recipe - a wonderful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 11

1 1/2 cups frozen broccoli, cauliflower and carrots
1 1/2 cups sliced mushrooms (4 ounces)
1 large onion, sliced
2 cups chicken broth
1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
3 to 3 3/4 cups uncooked egg noodles (6 ounces)
2 cups cut-up cooked chicken
1 container (8 ounces) sour cream
1/3 cup water
2 tablespoons Gold Medal™ all-purpose flour

Steps:

  • Heat broccoli mixture, mushrooms, onion, broth, marjoram, pepper and noodles to boiling in 10-inch skillet; reduce heat.
  • Cover and simmer about 8 minutes, stirring occasionally, until noodles and vegetables are tender.
  • Stir in chicken. Mix sour cream, water and flour; stir into chicken mixture. Heat to boiling. Boil and stir 1 minute.

Nutrition Facts : Calories 445, Carbohydrate 40 g, Cholesterol 135 mg, Fiber 3 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 620 mg

STROGANOFF-STYLE CHICKEN



Stroganoff-Style Chicken image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves (about 1 pound), cut into strips
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Cream of Chicken Soup
1/2 cup plain nonfat yogurt
1/4 cup water
4 cups medium egg noodles, cooked without salt and drained
Paprika

Steps:

  • Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
  • Heat the remaining oil in the skillet over medium heat. Add the mushrooms and onion and cook until they're tender.
  • Stir the soup, yogurt and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook until the chicken is cooked through. Sprinkle with the paprika, if desired. Serve the chicken and sauce with the noodles.

CHICKEN STROGANOFF



Chicken Stroganoff image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
12 ounces wide egg noodles
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or cremini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup fat-free low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley

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.

VEGGIE STROGANOFF



Veggie Stroganoff image

The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 28m

Yield 4

Number Of Ingredients 13

3 tablespoons Spectrum Naturals® Canola Oil, divided
1 medium onion, chopped
1 large clove garlic, minced
1 (8 ounce) package sliced button or cremini mushrooms
1 (170 gram) package Yves Veggie Cuisine® Beef Veggie Tenders
2 tablespoons all-purpose flour
1 cup Imagine® Organic Vegetable Broth
1 teaspoon Dijon mustard
½ teaspoon ground thyme
½ teaspoon seasoning salt
½ cup The Greek Gods™ Traditional Plain Yogurt or sour cream
1 tablespoon chopped fresh parsley
1 (8 ounce) package Egg or egg-free noodles, cooked according to package directions

Steps:

  • In a large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium heat. Add onion; cook for 6 minutes, stirring occasionally, until soft. Add garlic and mushrooms; cook for 2 minutes, stirring often.
  • Stir in the Beef Veggie Tenders; cook for 1 minute. Remove everything to a large plate.
  • Add remaining 2 tablespoons (25 mL) oil to the skillet. Stir in flour; cook for about 2 minutes, stirring, until lightly browned.
  • Stir in broth, Dijon, thyme and seasoning salt. Cook for 2 minutes, until thickened. Return mixture to skillet. Cover and simmer over low heat for 5 minutes.
  • Stir in yogurt; warm through. Sprinkle top with parsley. Serve over hot cooked noodles.

Nutrition Facts : Calories 457.2 calories, Carbohydrate 52.8 g, Cholesterol 58.3 mg, Fat 17.5 g, Fiber 3.6 g, Protein 23.8 g, SaturatedFat 3.6 g, Sodium 522.5 mg, Sugar 4.2 g

VEGETABLE STROGANOFF



Vegetable Stroganoff image

There's no meat in this, but it's so hearty you won't miss it! I have substituted low fat ricotta, sour cream, and milk to lower the calories before, and it still turned out good.

Provided by breezermom

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups broccoli, flowerets
1 1/2 cups cauliflower, flowerets
1 1/2 cups carrots, scraped and thinly sliced
3 cups mushrooms, sliced fresh
1 small onion, chopped
1 garlic clove, minced
3 tablespoons butter, melted
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon chicken bouillon granule
1 (2 1/2 ounce) can sliced ripe olives, drained (optional)
1 cup ricotta cheese
3/4 cup sour cream
1/2 cup parmesan cheese, grated
1 (16 ounce) package linguine

Steps:

  • Cook the broccoli, cauliflower, and carrot in a small amount of boiling water for 5 minutes or until the vegetables are crisp-tender; drain well and set aside.
  • Start the water for your linguine, and cook the linguine to the package directions.
  • While the linguine is cooking, saute the mushrooms, onion, and garlic in melted butter in a large Dutch oven over medium heat until the vegetables are tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly. Gradually add the milk and bouillon granules; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the reserved vegetables and olives; stir well, and set aside.
  • Combine the ricotta cheese, sour cream, and 1/4 cup Parmesan cheese; stir well. Add the ricotta cheese mixture to the reserved vegetable mixture; stir well. Cook over medium heat until thoroughly heated.
  • Drain the linguine well. Combine the linguine and vegetable mixture in a large serving bowl, tossing gently. Sprinkle with the remaining 1/4 cup Parmesan cheese.

Nutrition Facts : Calories 448.4, Fat 17.8, SaturatedFat 10.4, Cholesterol 52.4, Sodium 269.8, Carbohydrate 54.9, Fiber 3.8, Sugar 5.2, Protein 18

CHICKEN AND MUSHROOM STROGANOFF



Chicken and Mushroom Stroganoff image

This skillet dinner is a new take on the traditional beef stroganoff-minus most of the work! Chicken, sliced mushrooms, onion and pasta are cooked in a creamy white sauce for a comforting meal that's ready to serve anytime. Our favorite thing about this chicken stroganoff (besides the mouthwatering flavor) is that it only looks hard. It's actually super simple to make. Give it a try!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut in 3/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) sliced fresh mushrooms
1/2 cup chopped onion
2 1/4 cups milk
3/4 cup hot water
1 box (6.4 oz) Hamburger Helper™ Stroganoff
4 oz (half of 8-oz package) cream cheese, cubed and softened

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken, mushrooms and onion to skillet; cook 10 to 12 minutes, stirring occasionally, until vegetables are tender and chicken is no longer pink.
  • Add milk, hot water and sauce mix (from box); stir to combine. Stir in uncooked pasta (from box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender.
  • Uncover; add cream cheese and continue to cook, while stirring, an additional 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 510, Carbohydrate 43 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, ServingSize About 1 1/3 Cups, Sodium 1100 mg, Sugar 14 g, TransFat 1/2 g

CHICKEN STROGANOFF



Chicken Stroganoff image

For those who do not eat red meat like my husband. This is a traditional family recipe with a twist. My husband loves it.

Provided by Chef Amy Gnaster

Categories     Chicken Breast

Time 32m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/4-1 1/2 lbs chicken tenderloins
6 tablespoons flour (divided)
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons butter (divided)
6 medium mushrooms, cut in quarters
1 cup chopped onion
1/2 teaspoon dry mustard
2 cups chicken broth
1 cup sour cream
1 teaspoon ketchup
8 ounces wide egg noodles

Steps:

  • Cook noodles using package directions; drain well. Cover to keep warm.
  • Mix 4 tbs flour with the salt and pepper in a bowl and mix well.
  • Add chicken and toss to coat.
  • Heat 2 tbs. butter in large skillet over medium heat until melted.
  • Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes.
  • Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes.
  • Remove chicken and vegetables with a slotted spoon in to a bowl and reserve pan juices in skillet.
  • Add remaining flour, butter and dry mustard to reserve pan juices and mix well.
  • Gradually, stir in broth. Cook stirring frequently for 3 minutes. Stir in sour cream and ketchup.
  • Return chicken and vegetables to the skillet. Stir until heated through; do not boil.
  • Spoon chicken sauce over noodles and serve.

Nutrition Facts : Calories 462.6, Fat 19.7, SaturatedFat 10.9, Cholesterol 124, Sodium 800.2, Carbohydrate 38.7, Fiber 2.1, Sugar 2.7, Protein 31.9

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