Ladies and gentleman, I present you my new favorite meal: Chicken Stroganoff.  This is everything that beef stroganoff is, minus the beef and adding the chicken.  It is still creamy and with loads of flavor.  It has lots of chicken throughout and does not require a lot of work. It is one of the easiest dishes to make and will be ready before you know it. This is one I am sure I will be entertaining with in the future! Even my mother-n-law liked this recipe and she told me that she wanted the details on it so she could serve it to her friends and co-workers!

I know what she means because this definitely has become one of our weeknight favorites.  We share this meal often and it is perfect to send to my husband to work because it is filling and has loads of protein.

Ingredients

2 1/2 lbs. boneless, skinless chicken breasts or thighs {or a combination of both}

16 oz. baby portobello mushrooms, sliced

1 large onion, halved and cut into slivers

1 (10 1/2 oz.) can Campbell’s condensed French onion soup

1/3 c. dry sherry

1/2 tsp. dried thyme

1/2 tsp. black pepper

1/2 tsp. salt

1/3 c. Gold Medal all-purpose flour

3 T. Land O’ lakes butter, softened

1 c. Daisy sour cream

Instructions

Place chicken in the bottom of a slow cooker; place mushrooms and onions evenly on top of chicken. Stir together French onion soup, sherry, thyme, salt, and pepper. Pour over chicken and vegetables. Cover and cook on LOW for 5 to 6 hours or until chicken is fork-tender.

Stir together flour and softened butter until smooth. With a fork, stir and whisk into slow cooker cooking liquid, taking care to not shred the chicken. Cover and continue cooking for 15 minutes until liquid thickens.

Stir in sour cream. Cover and cook until heated through, about 10 to 15 minutes more.

Serve over cooked egg noodles.

USE RED NEXT PAGE LINK BELOW.

NEXT PAGE >>

Quick Tip: If you are not a fan of egg noodles, serve over a bed of rice.