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Spicy Wild Mushroom and Chicken Stroganoff

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“This is another recipe I tried from the Better Homes and Gardens 2008 Annual Recipes Cookbook. I like the little bit of smoky heat the chipotles give the sauce. I did use low-fat sour cream instead of the fat-free and it came out fine.”

Ingredients Nutrition


  1. In small bowl combine sour cream, flour, tomato paste and Worcestershire sauce. Stir in broth and chipotle peppers. Set aside.
  2. In a very large skillet heat 1 T. oil over medium-high heat; add onion and mushrooms.Cook stirring frequently, until onion is tender and most of liquid has evaporated.
  3. Meanwhile in medium bowl combine seasoned salt, pepper and paprika.
  4. Add chicken; toss to coat.
  5. Add chicken to skillet with remaining 1T. oil. Cook and stir until chicken is browned.
  6. Add sour cream mixture to skillet; cook and stir until thickened and bubbly. Reduce heat and cook 2 minutes more.
  7. Serve over egg noodles and top with additional sour cream and parsley, if desired.

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