This skillet dinner is a new take on the traditional beef stroganoff—minus most of the work! Chicken, sliced mushrooms, onion and pasta are cooked in a creamy white sauce for a comforting meal that's ready to serve anytime. Our favorite thing about this chicken stroganoff (besides the mouthwatering flavor) is that it only looks hard. It's actually super simple to make. Give it a try!
Chicken and Mushroom Stroganoff
- Prep Time 35 min
- Total 35 min
- Servings 4
- Ingredients 10
Ingredients
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts, cut in 3/4-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (8 oz) sliced fresh mushrooms
- 1/2 cup chopped onion
- 2 1/4 cups milk
- 3/4 cup hot water
- 1 box (6.4 oz) Hamburger Helper™ Stroganoff
- 4 oz (half of 8-oz package) cream cheese, cubed and softened
Instructions
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Step1In 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken, mushrooms and onion to skillet; cook 10 to 12 minutes, stirring occasionally, until vegetables are tender and chicken is no longer pink.
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Step2Add milk, hot water and sauce mix (from box); stir to combine. Stir in uncooked pasta (from box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender.
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Step3Uncover; add cream cheese and continue to cook, while stirring, an additional 2 to 3 minutes or until cheese is melted.
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Nutrition
510
Calories
20g
Total Fat
39g
Protein
43g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: About 1 1/3 Cups
- Calories
- 510
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 9g
- 45%
- Trans Fat
- 1/2g
- Cholesterol
- 110mg
- 37%
- Sodium
- 1100mg
- 46%
- Potassium
- 650mg
- 18%
- Total Carbohydrate
- 43g
- 14%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 14g
- Protein
- 39g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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