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Chicken Vegetable Stroganoff

chicken vegetable stroganoff Entree
Chicken Vegetable Stroganoff
  • Prep 15 min
  • Total 35 min
  • Servings 4

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

Updated November 16, 2010
Gold Medal Flour
Make with
Gold Medal Flour

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

Steps

  • 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.

  • 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 Facts

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

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