Total Time
30mins
Prep 10 mins
Cook 20 mins

A TexMex style stroganoff that will tickle your tongue! I love that even the noodles cook up right in the chicken breast and sauce making this a true one-dish meal. Hurray for fewer dishes to wash! I almost always have these ingredients on hand in my kitchen which makes this a gret go to meal when I am short on time and / or energy. If you like you can serve this with a simple green salad to increase your family's veggie intake. Serving this dish also gives me a great excuse to enjoy some great Mexican beer like Dos Equis (XX) or Modelo. :)

Ingredients Nutrition

Directions

  1. In a deep and large frying pan or a dutch oven that has been lightly oiled or sprayed with cooking spray,saute chicken and onions for about 5 to 7 minutes or until chicken is cooked through and no longer pink in the middle.
  2. Add broth, UNdrained mushrooms and UNcooked noodles and mix well. Bring to boil, then reduce heat to medium-low.
  3. Cover and simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains.
  4. Stir in peppers and cook for 2 minutes, stirring a few times to keep from sticking.
  5. Remove from heat and stir in sour cream.
Most Helpful

5 5

I've been making this for a couple of years. WE LOVE IT!! Being from New Mexico I always put in extra chiles..hot!! We always have garlic bread with it, makes for a great meal. Just as good the second time around! This is one of my son's favorites. Everyone needs to try it at least one time.

5 5

Ooooo mama! Good stuff. I practically tripled the chipotle. I also used pre-cooked noodles, so skipped the boiling part. I had to salt this a little...but that is just for my taste. I added frozen (thawed) corn as well. Thanks!

4 5

Really nice, simple, one-dish meal. I didn't have canned mushrooms, so sauteed some fresh ones in a little extra chicken broth. I also added an extra chipotle - I should have trusted a Texas girl and only used one, lol. Not only was this good, but the directions were very clear. Thanks for the recipe.