Chicken Vegetable Stroganoff

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

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 4

Ingredients

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.

Expert Tips

You may use any frozen vegetable combination that your family likes when preparing this stroganoff.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
445
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
9g,
9%
),
Cholesterol
135mg
135%;
Sodium
620mg
620%;
Total Carbohydrate
40g
40%
(Dietary Fiber
3g
3%
),
Protein
31g
31%
;
% Daily Value*:
Iron
20%;
Exchanges:
2 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.