Recipe By Melinda
Rating
Published Dec 14th
Prep 5m Cook 25m Additional - Ready In 30m
Servings 6 servings Calories 592.5

A mushroom and tomato sour cream sauce over chicken and egg noodles make this the unofficial chicken version of Beef Stroganoff! Serve with garlic bread, if desired.

Recipe Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion
  • 1 (4.5 ounce) can mushrooms, drained
  • 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
  • 2 teaspoons garlic powder
  • 1 (8 ounce) package egg noodles
  • 2 cups sour cream
  • 1 (26 ounce) can condensed tomato soup
  • salt and pepper to taste

Cooking Directions

  1. 1 Heat oil in a large skillet over medium heat. Saute onions until soft, then add mushrooms, chicken and garlic powder and stir together. Saute 15 to 20 minutes, or until chicken is cooked through and juices run clear.
  2. 2 Meanwhile, bring a large pot of salted water to a boil. Add noodles and boil for 8 to 10 minutes, or until al dente. Drain, return noodles to pot and set aside.
  3. 3 Mix sour cream and soup together in a medium bowl, then add to chicken mixture. Heat through, then add to noodles and stir all together. Season with salt and pepper to taste and serve hot.

Nutrition Facts

  • Calories 592.5
  • Carbohydrate 49.4 g
  • Cholesterol 152.9 mg
  • Fat 23.8 g
  • Fiber 2.6 g
  • Protein 45.4 g
  • Saturated Fat 11.6 g
  • Sodium 909.3 mg
  • Sugar 10.7 g

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Reviews

  1. Even my kids loved this. I did follow the recommendations from other raters and added worcestershire sauce more mushrooms and used 2 regular cans of tomato soup. It was very tasty.
  2. This recipe was not for me it turned out bright pink just did not care for the sour cream and tomatoe mixture flavor. Think it might have been good if I would of used a can of cream of mushroom instead of tomatoe.
  3. I was looking for a cream based stroganoff recipe for chicken and I stumbled upon this recipe. I wasn't too crazy about the tomato soup so I used cream of mushroom instead and I added a 16 oz. container of sour cream. I served it over egg noodles and it was a hit! The onion - Read more ...
  4. This was really good and was a hit with the family only thing I changed was I used 2 10 oz cans of the tomato soup insted of the 26 oz can. Next time I make it Im going to put in more mushrooms.
  5. This recipe is very good as it is. I added more mushrooms because I like them a lot. Other than that this is very good.
  6. This is an excellent alternative to beef stroganoff if you don't eat beef. The tomatoe soup and the sour cream are a difficult mix to master even in the beef recipe. The mixture can't be too hot when you add the sour cream otherwise it causes the fat and the cream to seperate. If you - Read more ...
  7. This dish is fairly tasty and definetly easy to make but wasn't the best I've ever made. It was average. I might try it with some bacon next time.
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