We all like Beef Stroganoff (and I am still trying to find the perfect recipe for it) so why can't we like Chicken Stroganoff. I found this recipe on Better Homes & Gardens (surprise, surprise) and I found it a little intriguing. It may be just as tasty as the beef version. What makes this version so wonderful is that it is another slow-cooker recipe. So..prepare in the morning, and set it in the crock pot and dinner is ready when you get home! Always a bonus!
2 skinless, boneless chicken breast halves and/or thigh
1 cup chopped onion
2 10 3/4-ounce cans condensed cream of mushroom soup
1/3 cup water
12 ounces dried wide egg noodles
1 8-ounce carton dairy sour cream Freshly ground black pepper (optional)
Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.
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