Chicken and Mushroom Stroganoff
Creamy, tangy, earthy sauce with juicy chunks of chicken and chewy egg noodles. I've been working on this recipe for a while, and The Man thinks I've officially got it.
2 pounds Boneless Skinless Chicken Thighs
8 oz fresh Sliced Mushrooms
10.5 oz Cream of Mushroom Soup
10.5 oz Cream of Chicken Soup
1 10.5 oz can Chicken Broth
1 cup Sour Cream
12 oz Egg Noodles
Salt and Pepper
Heat water in a pot to boil for the Egg Noodles.
Add Salt to water.
Add Egg Noodles.
Cook according to package directions.
Drain and set aside.
Chop Chicken, and place in a bowl.
Season with Salt and Pepper, Garlic Powder, and Italian Seasoning.
Toss to coat.
Add seasoned Chicken to a large medium heated frying pan.
Cook, stirring occasionally till cooked through.
Saute with Chicken till softened.
Add Cream of Mushroom, Cream of Chicken, Chicken Broth, and Sour Cream to the pan with Chicken and Mushrooms.
Stir till smooth and heated through.
Add Egg Noodles to the frying pan with Chicken and Gravy.
Stir to combine.