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Homemade Creamy Chicken Mushroom Stroganoff, no canned ingredients. Quick family dinner, from stove to table in 30 minutes. Freezer and slow cooker friendly. This lightened up version of creamy chicken and mushroom stroganoff is one of our favorite quick dinners. It’s crock pot friendly too! I just started a new job and dinners like this and are my BEST FRIEND. We’re nuts about chicken recipes over here, we eat it a lot. This last month I’ve made creamy chicken and dumplings a few times already, and I’ll probably make it a few more before the month is out. Raw mushrooms and onions being put into large frying pan of cooked chicken. HOW TO MAKE CREAMY CHICKEN MUSHROOM STROGANOFF: Sauté chicken to seal in all the juicy goodness. Add as many mushrooms and onions as your heart desires. Add spices, cream cheese, and greek yogurt (extra protein!) and stir until smooth. Whisk together milk and flour and pour into the stroganoff, cook until mixture thickens. Add peas and serve over noodles for a full family meal! Milk and flour being poured into large frying pan of cooked chicken, mushrooms, onions, cream cheese, and greek yogurt. CAN YOU FREEZE CHICKEN STROGANOFF? Oh yes. I freeze it (just the stroganoff, not the noodles) in a round airtight container for up to three months and and thaw it in a pan over low heat, stirring as needed. I’ve also frozen it in smaller portions for lunches and microwaved it. Both methods work well for us! I don’t freeze noodles, they don’t freeze well. I just make the noodles while the stroganoff is thawing. Cooked Creamy Chicken Mushroom Stroganoff in a white bowl with peas and a fork. Freezer instructions for making the chicken stroganoff is below 👇🏻 in the recipe notes. I make this recipe on the stove top a lot, because it’s quick. It takes less than 30 minutes stove to table. I also love to make it in the crock pot and make the noodles close to dinner time. Crock pot instructions are also below in the notes.
Chicken Stroganoff Recipe Homemade Creamy Chicken Mushroom Stroganoff, no canned ingredients. Easy and quick family dinner from stove to table in 30 minutes.
Ingredients 2 Tablespoons butter 2 raw chicken breasts, cubed 1 medium onion, thick sliced 8 oz mushrooms, sliced 4 oz cream cheese, room temperature ½ cup greek yogurt or light sour cream 2 teaspoons chicken bouillon 1 teaspoon garlic powder 3 teaspoon onion powder 1 teaspoon dried thyme ½ teaspoon salt ½ teaspoon black pepper 12 oz bowtie (farfalle) noodles, cooked 2 cups frozen peas (optional) For thickener 1 cup milk 3 Tablespoons flour Instructions In a large skillet over medium heat, melt butter and add cubed chicken breasts. Cook 5 minutes or until all pieces are white with no pink, stirring occasionally. Add sliced onions and mushrooms, and cook another 5 minutes, stirring as needed. While the vegetables are cooking, add chicken bouillon, garlic, onion powder, thyme, salt, and pepper. Add cream cheese and greek yogurt and stir until creamy and smooth. Separately in a small bowl, whisk together milk and flour. Slowly pour into stroganoff, stirring constantly. Add frozen peas and simmer over medium heat for 5 minutes until mixture has thickened and peas are cooked through. Serve over cooked bowtie pasta, or pasta of choice. Enjoy! Notes Freezer friendly! Can be frozen in an airtight container separate from noodles and stored for up to three months. Slow cooker instructions: Combine all ingredients (except noodles; cook those separately) in slow cooker and cook on high for 4-5 hours, stirring every two hours until creamy and tender. Serve over noodles and enjoy! Nutrition Calories: 326kcal