Easy Chicken Stroganoff

By ctaubenheim

From: Fast & Healthy

Ingredients

• 2 Tbsp margarine or butter
• 1 lb. skinless, boneless chicken breasts, cut into strips
• 2 cups sliced fresh mushrooms (about 6 oz)
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (10 3/4oz) Campbells condensed cream of chicken soup
• 1/2 cup sour cream or plain yogurt
• 4 cups hot cooked medium egg noodles (about 4 cups dry)
• Chopped fresh parsley, paprika, orange peel curls and fresh oregano sprigs for garnish

Preparation

Step 1

In a 10 inch skillet over medium high heat, in 1 Tbsp hot margarine, coo HALF of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken.

Reduce heat to medium. In same skillet, in remaining, 1 Tbsp hot margarine, cook mushrooms and onion until vegetables are tender and liquid is evaporated, stirring often.

Stir in soup and sour cream. Heat to boiling. Return chicken to skillet. Heat through, stirring occasionally. Serve over noodles. Sprinkle with parsley and paprika. Garnish with orange peel and oregano, if desired.