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Main dishes

Creamy Chicken Chipotle Stroganoff

Creamy Chicken Chipotle Stroganoff recipe
photo by:kraft
I cooked this recipe exactly as is, and I loved it. Super easy to make, creamy, a little spicy...delicious. Next time, I may add a little more of the chipotles in adobo more
posted by
on 11/2/2012
10 min
30 min
6 servings, 1-1/4 cups each
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What You Need

Tbsp.  oil
lb.  boneless skinless chicken breasts, cut into strips
medium  onion, cut into thin wedges
cups  water
can  (8 oz.) mushroom pieces and stems, undrained
 chicken bouillon cubes
oz.  medium egg noodles (4 cups), uncooked
Tbsp.  finely chopped chipotle peppers in adobo sauce
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.
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 2 cans (10-1/2 oz. each) condensed chicken broth for the bouillon cubes and water.
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