Chicken Stroganoff
Recipe from Midwest Living

Moist chicken, earthy mushrooms, and sour cream combine in the slow cooker to create this classic comfort food.



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Ingredients
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    2   pounds 
    skinless, boneless chicken breast halves and/or thighs
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    1   cup 
    chopped onion
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    2  10 3/4 ounce can 
    condensed cream of mushroom soup with roasted garlic
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    1/3  cup 
    water
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    12   ounces 
    dried wide egg noodles
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    1  8  ounce carton 
    dairy sour cream
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    Freshly ground black pepper (optional)

Directions
1.
Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine the chicken pieces and onion. In a medium bowl stir together the soup and water. Pour over chicken and onion.
2.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3.
Cook noodles according to package directions. Drain. Just before serving, stir sour cream into mixture in cooker. To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper. Makes 6 to 8 servings.
Nutrition information
Per Serving: cal. (kcal) 532, Fat, total (g) 14, chol. (mg) 162, sat. fat (g) 6, carb. (g) 54, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 4, pro. (g) 46, vit. A (IU) 340, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 16, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 105, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 775, Potassium (mg) 445, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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