Chicken Stroganoff

I’m a chicken lover! Any recipe that includes chicken, I usually think that it’s might tasty (except rosemary chicken)! I’m always struggling to broaden my dinner recipes, I get in a rut and go back to my old stand by’s, which is fine but after a while you get tired of eating the same old recipes each and every week!
This creamy, delightful recipe made my heart sing! I put this into my comfort food category and would be perfect for any busy family night! With the busy Spring months starting, I’m all about easy and yummy!

12 ounces wide egg noodles
3 Tablespoons butter
1 onion, chopped
2 cloves of garlic, minced
2 cups of sliced mushrooms
1 rotisserie chicken, chopped
2 Tablespoons flour
1 teaspoon smoked paprika 
salt and pepper, to taste
1 cup chicken broth
1 Tablespoon Worcestershire sauce
3/4 cup sour cream or Greek yogurt
2 Tablespoons parsley


  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, and then drain.
  • In a large skillet, melt 2 Tablespoons butter on a medium heat. Add the onion, garlic and cook until slightly soft. Add the mushrooms and cook and stir  until they begin to brown. 
  • Add 1 Tablespoon of butter, the chicken, flour, paprika, salt and pepper to taste. Cook and stir.
  • Add the chicken broth,Worcestershire sauce and and bring to a gentle simmer. Cook until thickened about 5 minutes. Stir in the sour cream. 
  • Divide the noodles among the plates and top off with the chicken mixture. Garnish with parsley, a dollop of sour cream and paprika!




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