About
Nothing is quite like having a nostalgic meal to bring back all those delicious memories. Grammy's Chicken Stroganoff will have you dreaming about a homecooked meal from your past that you'll be excited to make today. With the slow cooker on hand, chicken and mushrooms are slowly simmered in a creamy, seasoned sauce and are later joined with some tender egg noodles for a food hug only Grammy can provide. Bring back the comfort food feelings from yesteryear with the hearty flavors found in Grammy's Chicken Stroganoff. Grammy sure knows her stuff!
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 (8-ounce) package mushrooms, sliced
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (1.25-ounce) envelope dry onion soup or dip mix
- salt, to taste
- black pepper, to taste
- 1 (16-ounce) package wide egg noodles
- 1 (8-ounce) block cream cheese, softened
- fresh parsley, to taste, chopped, for garnish
Directions
Step 1 -Lightly grease a slow cooker.
Step 2 -Add the chicken breasts, the mushrooms, the cream of chicken soup, the dry onion soup mix, the salt, and the black pepper and stir to combine.
Step 3 -Cover the slow cooker and cook the chicken mixture until the meat reaches an internal temperature of 165 degrees F, about 2 hours 20 minutes.
Step 4 -About 20 minutes before serving, in a large pot of salted, boiling water, cook the egg noodles to al dente, according to the package directions.
Step 5 -Drain the water and rinse the egg noodles under cold water to stop the cooking process.
Step 6 -Switch the slow cooker to the warm setting. Add the cream cheese to the chicken mixture and stir to combine. Cook until it completely melts into the sauce.
Step 7 -Add the cooked egg noodles to the chicken mixture and stir to combine. Cook until they are heated through.
Step 8 -Serve the stroganoff garnished with the parsley.
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