Looking for a classic dinner? Then check out this chicken and vegetable stroganoff recipe – a wonderful meal.
Chicken Vegetable Stroganoff
- Prep Time 15 min
- Total 35 min
- Servings 4
- Ingredients 11
Ingredients
- 1 1/2 cups frozen broccoli, cauliflower and carrots
- 1 1/2 cups sliced mushrooms (4 ounces)
- 1 large onion, sliced
- 2 cups chicken broth
- 1 tablespoon chopped fresh or 1 teaspoon dried marjoram leaves
- 1/4 teaspoon pepper
- 3 to 3 3/4 cups uncooked egg noodles (6 ounces)
- 2 cups cut-up cooked chicken
- 1 container (8 ounces) sour cream
- 1/3 cup water
- 2 tablespoons Gold Medal™ all-purpose flour
Make With
Gold Medal Flour
Instructions
-
Step1Heat broccoli mixture, mushrooms, onion, broth, marjoram, pepper and noodles to boiling in 10-inch skillet; reduce heat.
-
Step2Cover and simmer about 8 minutes, stirring occasionally, until noodles and vegetables are tender.
-
Step3Stir in chicken. Mix sour cream, water and flour; stir into chicken mixture. Heat to boiling. Boil and stir 1 minute.
Nutrition
445
Calories
19g
Total Fat
31g
Protein
40g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 445
- Calories from Fat
- 170
- Total Fat
- 19g
- Saturated Fat
- 9g
- Cholesterol
- 135mg
- Sodium
- 620mg
- Total Carbohydrate
- 40g
- Dietary Fiber
- 3g
- Protein
- 31g
% Daily Value*:
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 2 Vegetable;Tips from the Betty Crocker Kitchens
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