I'll admit that beef stroganoff has grown on me. Especially when I can control the ingredients. I can leave out the onions and go easy on the sour cream... and if I want to I can make it with chicken instead of beef!
My chicken stroganoff is adapted from my beef stroganoff. It's tender chicken and vegetables in a creamy sauce all served over egg noodles. Aaron wasn't too keen on the beef stroganoff either, but he had three plates of this last night and probably would have eaten more if it hadn't already gotten cold.
You can mix it up with different vegetables. You can add some onion and mushrooms, frozen corn would be nice, and if you don't care for egg noodles you can substitute toast or rice. I like to eat the leftovers over rice with a little cheese melted on top. Make it your own!
Chicken and Vegetable Stroganoff
Source: Adapted from my Beef Stroganoff via Real Simple
1 lb chicken breast or tenders, cut into 1 inch chunks
olive oil spray
salt and pepper
2 medium size carrots, sliced into discs
2 cloves garlic, minced
1 can cream of chicken soup
3/4 cup milk
1 cup frozen peas
1 tsp paprika
1/3 cup sour cream or plain greek yogurt
12 oz egg noodles, cooked and drained
Spray a large skillet with olive oil spray and heat over medium-high heat.
Add the chicken and season with salt and pepper. Cook about 8 minutes, the chicken pieces are cooked through and starting to brown.
Add the carrots and garlic and cook about 3 minutes.
Add the cream of chicken and milk and mix well.
Toss in the peas and bring to a simmer.
Simmer until the peas are thawed, the carrots have softened, and the sauce is beginning to thicken, about 5-8 minutes.
Turn to your 2 year old and remind her that there are no cars in the kitchen. Oh, wait! That's just me.
Remove from the heat and add the paprika and sour cream or Greek yogurt.
Stir to combine.
Serve warm over the cooked egg noodles (or over rice or toast would be nice as well) with salad and rolls.
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