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Chicken Vegetable Stroganoff

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By Betty Crocker Kitchens
Updated Nov 16, 2010
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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
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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

  • Step 
    1
    Heat broccoli mixture, mushrooms, onion, broth, marjoram, pepper and noodles to boiling in 10-inch skillet; reduce heat.
  • Step 
    2
    Cover and simmer about 8 minutes, stirring occasionally, until noodles and vegetables are tender.
  • Step 
    3
    Stir 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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