CHICKEN, OVEN BAKED

Rotisserie Chicken Stroganoff

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Rotisserie Chicken Stroganoff

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Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients

  • 1lb cooked shredded or rotisserie chicken

  • 12oz egg noodles

  • 4 tbs butter

  • 1 cup white onion (diced)

  • 8oz white mushrooms (sliced)

  • 1/2 – 1 tsp pepper

  • 1 tbs garlic

  • 2 tbs flour

  • 1/2 – 1 tsp salt

  • 1 tbs worcestershire sauce

  • 1 1/2 cups chicken broth

  • 1/2 cup sour cream

Directions

  • Cook egg noodles by package instructions, drain, add back into pot with 2 tbs butter. Mix well. Set aside.
  • While noodles are cooking, in a large skillet over med heat and the remaining butter, let it melt, then and the onion and mushrooms for cook for about 7 minutes. Add garlic in for the last 30 seconds.
  • Quickly add in flour and stir well for 1 minute. Add worcestershire sauce, salt and pepper. Pour in the broth a little bit at time stirring well. Once all the broth is added in, cook for about 3 minutes until thickened. Stir in the shredded chicken. If sauce is too thick add in a little more broth or water.
  • Remove from heat for 1 – 2 minutes then add in sour cream. (If sour cream is added when too hot over heat it can curdle). Serve warm and enjoy!

Recipe Video

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