Easy Chicken Stroganoff

Very good and easy! I didn't have chicken breasts, so I had to modify it a little bit to make it work with that. I just cooked the chicken and noodles separately in water and then added the mixture of cream of mushroom soup and beef broth to them and instead of garlic cloves, I used sprinkle of garlic salt! It was still very good! I will definitely make this again! Thanks for posting, Kerrbear!

This is a good recipe but believe me when I say 16 oz of noodles is FAR too much. Even the 12 oz bag I used was 30% too much. Luckily I had some Alfredo sauce left over from another recipe where I just mixed it in with the noodles and there's a couple more meals right there. And one little tweak I might add is to use French onion soup instead of beef broth. So much richer flavor. And instead of frying chicken breasts and going through all that hassle, just buy some pulled chicken from your store's deli department and it will cut your prep time significantly.

This was good and very easy to make. I doubled the recipe for my family but only used 12 ounces of egg noodles. I also didn't have two cans of cream of mushroom soup so used the one can I had and a can of golden mushroom soup. We all enjoyed this but next time I would shred the chicken after cooking instead of leaving it in chunks.

Excellent recipe. Sauce tends to get a bit thick but added cream or broth solves that easily enough. Tasted great, easy to follow recipe and have added it to my regular rotation. Thanks!

Loved this dish and will make again and again! I used part of a pre-cooked chicken from Sam’s Club, chicken broth and fat free cream of mushroom soup. I had noodles from Amish country in PA and added fresh Parmesan cheese when serving. Thank you, Kerrie!