Rotisserie Chicken StroganoffCourse: MainCuisine: AmericanDifficulty: Easy
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
- 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!