Stroganoff-Style Chicken

Campbell's Stroganoff-Style Chicken Recipe

Here's a fun twist on a traditional stroganoff that features flavorful chicken in a savory cream sauce - but, best of all, it's ready in less than an hour.

At a glance

Prep

15 min.

Total

40 min.

Serves

4

Servings: about 1 3/4 cups each

Cook: 25 min.

Made With

  • Campbell’s® Healthy Request® Condensed  Cream of Chicken Soup

    Campbell’s® Healthy Request® Condensed Cream of Chicken Soup

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What You'll Need

2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves, cut into strips
2 cups sliced mushrooms (about 6 ounces)
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
1/2 cup plain nonfat yogurt
1/4 cup water
1 dash paprika (optional)
6 ounces medium egg noodles (about 4 cups), cooked without salt and drained

How to Make It

  • 1

    Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat.  Add the chicken and cook until well browned, stirring often.  Remove the chicken from the skillet.

  • 2

    Heat the remaining oil in the skillet over medium heat.  Add the mushrooms and onion and cook until they're tender.

  • 3

    Stir the soup, yogurt and water in the skillet and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the paprika, if desired.  Serve the chicken and sauce with the noodles.

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  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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RID#24343

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