Total Time
10mins
Prep 10 mins
Cook 0 mins

A variation to beef stroganoff. Recipe from Quick Cooking Jan/Feb 2003. Recipe was submitted from Debra Baker.

Ingredients Nutrition

Directions

  1. In a large skillet, saute the chicken in oil until no longer pink.
  2. Stir in the soup, water, salt and pepper.
  3. Bring to a boil.
  4. Remove from heat and stin in sour cream.
  5. Serve over toasted English muffins.
  6. Can also serve over cooked noodles.
  7. Sprinkle with cayenne pepper OR paprika.

Reviews

(5)
Most Helpful

This makes a very nice weeknight dinner. It's very easy and tasty. I used low fat cream of chicken soup and fat free sour cream. I put it over basmati rice instead of the English muffin. It was extremely mild without the cayenne and I think that it would benefit from the 1/8 tsp that's optional in the recipe. Made for Photo Tag.

Annacia November 24, 2007

I made this for dinner on 2/6/08. And both my SO and I gave this recipe a "Good Solid Four Stars". I served this over Recipe#143683,and boy was it good :)Thanks for posting a recipe that will be made again."Keep Smiling :)"

Chef shapeweaver � February 07, 2008

I added cajun seasoning to my chicken and served it over egg noodles instead of english muffins. I thought it was delicious! Always looking for new ways to cook chicken so thanks for sharing!

NewHopeDMN December 30, 2007

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