Mushroom and Chicken Stroganoff

By Edie

  • 1 8oz. carton light sour cream

  • 2Tbsp flour

  • 1Tbsp Worcestershire sauce for poultry

  • 1/2tsp dried thyme, crushed

  • 1/2tsp instant chicken bouillon granules

  • 1Tbsp canola oil or olive oil

  • 1 8oz. pkg. fresh mushrooms, sliced

  • 1 med. onion, chopped

  • 2cloves garlic, minced

  • 2 1/2c chopped cooked chicken

  • cooked egg noodles

  • 1 tomato, chopped

  1. In a small bowl, combine 2/3c sour cream, the flour, worchestershire sauce, thyme, and 1/4tsp black pepper. Dissolve bouillon in 1/2c water;add to sour cream mixture. Set aside.

  2. In a very large skillet, heat oil over a med-high heat. Add mushrooms, onion, and garlic, cooking until tender. Stir in chicken.

  3. Add sour cream mixture to skillet;cook and stir until thickened and bubbly. Reduce heat; cook 2 mins. more.

  4. Serve over noodles; top with remaining sour cream and tomato.

Nutritional Facts

Per Serving
322 cal
12g total fat(4g sat.fat)
88mg chol.
191mg sodium
29g carb.
2g fiber
24g pro.
1 1/2 starch
2 1/2 lean meat
1/2 veg.
1 1/1 fat.
Carb. Chocies

dinner carbs under 45g chicken b vitamins stovetop

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