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.

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.