Chicken Vegetable Stroganoff

Chicken Vegetable Stroganoff

Looking for a classic dinner? Then check out this chicken and vegetable stroganoff recipe – a wonderful meal.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

4

servings

1 1/2
cups frozen broccoli, cauliflower and carrots
1 1/2
cups sliced mushrooms (4 ounces)
1
large onion, sliced
2
cups chicken broth
1
tablespoon chopped fresh or 1 teaspoon dried marjoram leaves
1/4
teaspoon pepper
3
to 3 3/4 cups uncooked egg noodles (6 ounces)
2
cups cut-up cooked chicken
1
container (8 ounces) sour cream
1/3
cup water
2
tablespoons Gold Medal® all-purpose flour
  1. Heat broccoli mixture, mushrooms, onion, broth, marjoram, pepper and noodles to boiling in 10-inch skillet; reduce heat.
  2. Cover and simmer about 8 minutes, stirring occasionally, until noodles and vegetables are tender.
  3. Stir in chicken. Mix sour cream, water and flour; stir into chicken mixture. Heat to boiling. Boil and stir 1 minute.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
You may use any frozen vegetable combination that your family likes when preparing this stroganoff.
Did You Know?
If you're not familiar with it, marjoram has a mild, sweet, oregano-like flavor. In fact, wild marjoram is another name for oregano!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 445
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 9g,),
  • Cholesterol 135mg;
  • Sodium 620mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 3g,
  • Protein 31g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.