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Creamy Chicken Chipotle Stroganoff

4.2 (45)
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Creamy Chicken Chipotle Stroganoff recipe
photo by:
kraft
This was excellent. Simple and tasty. I took the advice of a previous reviewer and used Mrs Dash Chipotle Blend instead of the peppers because I also needed to feed a 2 yea...read more
posted by
rachkd
on 3/29/2008
time
prep:
10 min
total:
30 min
servings
total:
6 servings, 1-1/4 cups each
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What You Need

1
Tbsp. oil
1
lb. boneless skinless chicken breasts, cut into strips
1
medium onion, cut into thin wedges
1-1/2
cups water
1
can (8 oz.) mushroom pieces and stems, undrained
2
 chicken bouillon cubes
8
oz. medium egg noodles (4 cups), uncooked
1
Tbsp. finely chopped chipotle peppers in adobo sauce
1
container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

Make It

HEAT oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 5 to 7 min. or until chicken is cooked through.

ADD water, mushrooms with their liquid, the bouillon cubes and noodles; mix well. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 min. or until noodles are tender and only a small amount of liquid remains. Stir in peppers. Cook an additional 2 min., stirring occasionally. Remove from heat.

STIR in sour cream.

Kraft Kitchens Tips

Serving Suggestion
Serve with cooked green beans and a quick bagged mixed green salad tossed with your favorite KRAFT Dressing, such as Ranch.
Variation
Substitute 2 cups uncooked instant white rice for the noodles. Add rice with the water and other ingredients as directed. Bring to boil; cover. Reduce heat to low; simmer 5 min. Stir in peppers. Cook an additional 2 min., stirring occasionally. Remove from heat. Stir in sour cream.
Substitute
Substitute 2 cans (10-1/2 oz. each) condensed chicken broth for the bouillon cubes and water.
K:1054v3 :64314
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