Creamy Chicken Stroganoff 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.

JAMIE'S CREAMY BAKED CHICKEN STROGANOFF

Steps:

• Heat oven to 350°F.
• In 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 3 to 4 minutes, stirring occasionally, until mushrooms are tender. Remove from skillet, and reserve.
• In same skillet, heat hot water, milk, and the seasoning mix and uncooked pasta (from Hamburger Helper box) to boiling. Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender. Remove from heat. Stir in cream sauce (from Hamburger Helper box) and cooked mushrooms.
• Spray 13x9-inch glass or ceramic baking dish with cooking spray. Spread pasta mixture in baking dish. Top with chicken breasts.
• Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), sprinkling with cheese during last 10 minutes of baking. Sprinkle with parsley. Cool 5 minutes before serving.

CHICKEN STROGANOFF I

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.

CREAMY CHICKEN STROGANOFF

Steps:

• Slice the chicken into thin strips and prepare the ingredients for the main chicken recipe and the sauce recipe.
• In a bowl, add the chicken, season a little with salt & pepper & the balsamic vinegar, mix it all well.
• In a drop of olive oil, lightly fry onion (cut it in slices not chopped) on a low heat until translucent, then add the garlic and sliced mushrooms. Cook until softened, then use a slotted spoon and remove from the pan. Turn the heat up high and add the chicken. Stir it all well so it cooks evenly. This should take only a few minutes if your chicken is thinly sliced.
• Remove the chicken from the pan with a slotted spoon, keep the juices in there and then add butter.
• When the butter has melted, add flour and cook, stirring constantly, until flour turns light brown, for about 2 minutes and it's all combined.
• Slowly stir in broth and add the white wine. Add brown sugar and bring to a gentle boil.
• Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in yogurt then add the lemon juice and return to simmer.
• When the sauce has reduced, add the chicken & onions etc and stir until all warmed through and the sauce starts to bubble, then serve on pasta.

CREAMY CHICKEN STROGANOFF

Steps:

• Put a large pot of water on high heat to boil. Add pasta and cook to box's directions once boiling.
• While water is boiling/pasta is cooking: heat oil in a large skillet and add onion.
• Saute for 2-3 minutes until the onion begins to become translucent.
• Add chicken and garlic, raise heat to medium high and cook until chicken starts to brown.
• Push mixture to one side of the pan. In the empty side, add butter and melt. Add flour and cook for 1 minute to make a roux.
• Carefully whisk in chicken broth. Bring to a simmer. Sauce should begin to thicken due to the roux.
• Add the sour cream and mix thorougly.
• Add salt and pepper to taste.
• Mix with, or serve over pasta. Serve with French bread and salad for a deliciously easy meal.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

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.