A Quick and Easy Entrée
If you are tired of serving the same dinner meals week in, week out, then surprise your family, and make this chicken stroganoff recipe for dinner tonight. Even the name sounds exciting. While this chicken stroganoff recipe is not as well known as the beef version, it is equally good, if not better.
Not only is this chicken stroganoff recipe delicious, it is practical since it can be made with leftover rotisserie meat or leftover turkey. In fact, this chicken stroganoff recipe is a good way to use up leftover holiday turkey, and disguise it in a new dish. If you don’t have any leftovers, just boil two or three breasts to chop up, and use it in this chicken stroganoff recipe. (Save any leftover broth, and use it to make some soup.)
Make this chicken stroganoff recipe when you need a covered dish for a family get together, a neighborhood party, a church or club meeting, etc. Believe me, your casserole pan will come home empty, and you will have many requests for your chicken stroganoff recipe.
Gather the ingredients to make this chicken stroganoff recipe.
3 - 4 cups cooked poultry, chopped
1 - medium green pepper, chopped
1 - medium onion, chopped
3/4 - cup of broth
1 - 8 oz. pkg. egg noodles, medium size
1 - tsp. garlic salt
2 – 8 oz. cans of tomato sauce with basil, garlic, and oregano
salt, pepper, and sugar to taste
4 - oz. cream cheese, softened
1 - 8 oz. carton sour cream
1 - cup grated cheese
Place the chopped poultry, green peppers, onions, and broth into a stovetop-to-oven casserole pan. Cover, and let simmer on low heat for about 10 minutes. Make sure to keep enough liquid in your pan so the meat, peppers, and onions don’t stick. (While this chicken stroganoff recipe calls for leftover broth, you can use canned broth. Or, just dissolve a bouillon cube in boiling water, and use that for the liquid.)
Cook the egg noodles according to the package directions, except add the garlic salt to the boiling water before adding in the noodles. When the egg noodles are done, pour them into a colander to drain, and set them aside.
Add the tomato sauce to the meat mixture in the pan, stirring until well mixed. Add salt, pepper, and sugar to taste. Continue to simmer on low heat for about 15 minutes.
Cream together the softened cream cheese and the sour cream. Stir the cream cheese and sour cream mixture into the other ingredients in the casserole pan, and stir until well blended.
Add in the drained egg noodles, and stir until the mixture is thoroughly blended.
Sprinkle grated cheese over the top the casserole.
Bake in a preheated 350-degree oven for about 30 minutes.
Serve this delicious entrée, and get ready for lots of compliments on the dinner and your chicken stroganoff recipe.
If you like quick and easy recipes, like this chicken stroganoff recipe, then you’ll want to check out the recipes listed below: