Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

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Ingredients Nutrition

Directions

  1. Melt 1/4 cup butter in a Dutch oven; add shrimp, and cook 3-5 minutes or just until shrimp turn pink.
  2. Remove shrimp and set aside.
  3. Add chicken and sausage to pan; cook 5 minutes or until thoroughly heated.
  4. Remove from pan and keep warm.
  5. Melt remaining 1/4 cup butter in Dutch oven; add mushrooms, and saute 5 minutes; add onion and garlic; saute 5 minutes or until tender.
  6. Whisk in flour; and cook whisking constantly, 1 minute.
  7. Add broth, milk, and wine; cook whisking constantly 5 minutes or until thickened.
  8. Stir in ketchup, Worcestershire and shrimp.
  9. Remove from heat, and stir in sour cream.
  10. Stir in chicken mixture; season to taste with salt and pepper.
  11. Serve over rice or noodles.
Most Helpful

4 5

This was a nice recipe to use up some leftover chicken. I did have to add some salt to the sauce as it just seemed to need it. I served the stroganoff over noodles with salad and rolls for an easy meal.