Moist chicken, earthy mushrooms, and sour cream combine in the slow cooker to create this classic comfort food.
Recipe from Midwest Living
6 to 8
2 pounds skinless, boneless chicken breast halves and/or thighs
1 cup chopped onion
2 10 3/4 ounce can condensed cream of mushroom soup with roasted garlic
1/3 cup water
12 ounces dried wide egg noodles
1 8 ounce carton dairy sour cream
Freshly ground black pepper (optional)
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
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.
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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