Creamy Chicken Stroganoff Over Rice And Peas Recipes

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.

CREAMY CHICKEN STROGANOFF OVER RICE AND PEAS

Steps:

• In a large bowl, mix the chicken cubes with the salt, the garlic and the flour until all the chicken is coated.
• In a large frying pan, over medium high heat, heat the olive oil and the butter and sauté the onion until translucent (about 2 minutes).
• Add the chicken and cook until the chicken is browned on all sides (about 5 minutes).
• Add the mushrooms and let it cook till almost all the liquid has evaporated.
• Add the Worcestershire sauce and the vodka. Let the vodka cook for a few seconds and then set a match to it and allow the flames to subside on their own.
• Once the flames have gone out completely, add the mustard and cook for a minute.
• Stir in the heavy cream and let the stroganoff cook for an additional 5 minutes.
• If it becomes too dry, add some milk as needed.
• Check the seasoning and add salt and pepper if necessary