Prep 15m Cook 20m Additional - Ready In 35m
Servings 4 servings Calories 409.2

The Greek yogurt gives the same tang as sour cream and the low-fat cream cheese adds thickness. My family didn’t know the difference. Just made sure your yogurt is plain and not strawberry like I almost got. Serve over noodles or rice.

Recipe Ingredients

  • 2 tablespoons butter, or as needed
  • 1 ½ cups sliced fresh mushrooms
  • 1 onion, chopped
  • 2 cups chicken stock, divided
  • 2 tablespoons all-purpose flour, or as needed
  • 2 cups plain Greek yogurt
  • 4 ounces reduced-fat cream cheese, cut into pieces
  • ½ pound shredded cooked chicken, or more to taste

Cooking Directions

  1. 1 Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.
  2. 2 Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  3. 3 Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
  4. 4 Stir yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.

Nutrition Facts

  • Calories 409.2
  • Carbohydrate 13.2 g
  • Cholesterol 98.3 mg
  • Fat 28.4 g
  • Fiber 1 g
  • Protein 25.2 g
  • Saturated Fat 13.9 g
  • Sodium 573.8 mg
  • Sugar 6.1 g

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Reviews

  1. I found this recipe using an ingredient search to use up the stuff in the fridge. I used red green and white onion. One five ounce Greek yogurt and eight ounces of regular cream cheese. 4 chicken thighs for the meat. I followed the cooking directions to the letter. It was perfect. It was easy. - Read more ...
  2. Not much flavor. I added paprika garlic powder mustard powder and other stuff to jazz it up! its nice as a dip not with chicken but each to their own i suppose
  3. i thought this was delicious. the tang from the yogurt was tasty. For me this was a little saucy so next time i'll cut back on the yogurt a bit. i did add more chicken to this..
  4. Very disappointed and bland. It needed something more in the seasoning. Also too soupy. I think it needed less yogurt. When I added the cream cheese the sauce curdled- so it looked very unappetizing.
  5. I can't say i loved it but is not that bad. I altered by adding pitch of salt and 1/2 tsp of garlic. It has sort of flavor that i can't describe it. Still not so bad.
  6. I made this on Friday and it was very good. The recipe was easy but I did need to add spices to the recipe.Salt pepper little onion and garlic salt and some paprika to notch up the test. I was greatly surprised at how creamy it was. I added ground beef instead of chicken.
  7. My family loved this recipe. I added triple the amount of mushrooms and chicken. The yogurt was delicious and could eat this sauce on just about anything!
  8. I doubled the ingredients as my family are big eaters and served it with fresh grilled asparagus carrots sweet peppers and tomatoes. I put a half cup of Feta cheese on top of the grilled veggies with a dash of Himalayan salt.
  9. I made this per the recipe although I did add more chicken. Very tasty made with fat free Greek yogurt and Neufchatel to lighten it up a bit. I added some smoked paprika on top and garlic powder when I warmed up leftovers that enhanced it even more.
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