Jamies Creamy Baked Chicken Stroganoff Recipes

CHICKEN & MUSHROOM STROGANOFF

Steps:

• Cook the rice in a medium pan of boiling salted water over a medium heat for 25 minutes, or until tender, then drain well.
• Tip back into the pan, season with black pepper, cover with a lid and keep to one side.
• Meanwhile, pick and roughly chop the parsley leaves, finely chopping the stalks, then finely slice the mushrooms and peel and finely chop the garlic.
• For the quick pickle, peel the red onion, slice it as finely as you can and tip into a bowl with the vinegar, parsley and a good pinch of sea salt. Scrunch together and put aside.
• Slice the chicken into 2cm strips and place in a mixing bowl.
• Add the paprika and add ½ a tablespoon of oil, then finely grate in the lemon zest. Season with a good pinch of salt and pepper and toss together.
• Heat 1 tablespoon of oil in a medium frying pan over a high heat, add the mushrooms and garlic and fry for 4 minutes, or until softened and lightly golden, stirring occasionally.
• Next, add half the quick pickle, fry for 1 further minute, then tip onto a plate and return the pan to the heat.
• Throw in the chicken and fry for 5 to 6 minutes, or until golden and cooked through, stirring frequently.
• Add the mushroom and onion mixture back to the pan with the spinach, stir well and cook until the spinach has wilted.
• Remove from the heat, stir in the sour cream, squeeze in the lemon juice and season to taste.
• Sprinkle with the remaining quick pickle and serve with the rice.

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

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.