Simple Chicken Stroganoff

"When my son went to college, I scoured cookbooks for the type of recipes that would fit his fast, simple approach to cooking. I loved the cookbook series called "A Man and A Can", and developed this recipe based on one of the "Man-Can" recipes that used a pint of French Onion Dip as a main ingredient in the sauce. Brilliant!"
 
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photo by CookinDiva photo by CookinDiva
photo by CookinDiva
photo by CookinDiva photo by CookinDiva
Ready In:
30mins
Ingredients:
8
Serves:
4
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ingredients

  • 1 12 lbs chicken breasts, raw, cut in half lengthwise
  • 12 teaspoon garlic salt
  • 18 teaspoon fresh ground pepper
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 8 ounces mushrooms, raw, sliced
  • 12 ounces French onion dip, prepared, from refrigerator section
  • 8 ounces wide egg noodles
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directions

  • Rinse off chicken tenders; pat dry with paper towels. Sprinkle raw chicken with garlic salt and pepper. **Thyme is another great herb in this recipe, if you have it in your pantry**.
  • Heat olive oil in a large, wide saute pan. Add chicken breast tenders to hot oil and saute 2 minutes on one side; flip and saute 1 minute on other side (may need to do this in two batches - add a little more oil if needed).
  • Remove chicken to a plate. Put chopped onions and sliced mushrooms back into pan; stir and saute 5-6 minutes until onion is soft.
  • Add French Onion Dip directly into sauteed vegetables; gently blend together. Return chicken to pan and allow everything to simmer about 10 minutes until chicken is cooked through.
  • While chicken is finishing, cook egg noodles in boiling water according to package directions. Drain noodles.
  • Pour stroganoff mixture over cooked noodles; serve.

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Reviews

  1. I had some dip in the fridge to use up and this sounded like a tasty way to use it. Hubby loved it, it was really easy to do as well, perfect for a week night!
     
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