Chicken Stroganoff With Mushrooms Sherry Sage Recipes

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

Ingredients

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

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