Here's another easy and tasty recipe from my new Taste of Home, Best Loved Recipes cookbook. It combines the smoky flavor of bacon, earthy flavor of mushrooms and, creamy sour cream.
I ended up adding a bit cornstarch mixed with cold water, to thicken the sauce, a little bit more at the end. So, you may need to do this as well, or add some additional flour when the recipe calls for it.
My husband really liked this and I think you will too!
This recipe was created by Laura Schimanski from Coaldale, Alberta, Canada.
She says, "I came up with this recipe, a variation on Beef Stroganoff, as a way to use up roasted chicken. It was a hit. I'm usually the only one in my family who enjoys noodles, but even our son will have more when they're topped with the creamy poultry dish."
4 strips bacon, diced
1 pound boneless, skinless chicken breasts, cut into 1/4" strips
1 medium onion, diced
2 jars (4 1/2 oz each) sliced mushrooms, drained (I used one 8 oz. can)
2 garlic cloves, minced
1 1/2 cups chicken broth
1/2 teaspoons salt
1/8 teaspoons paprika
Pepper to taste
2 Tablespoons all-purpose flour
1 cup (8 oz. ) sour cream
Hot cooked noodles
Additional paprika, optional
In a large skillet, cook the bacon until crisp. Using a slotted spoon, remove bacon to paper towels to drain; reserving 2 tablespoons drippings; set bacon aside.
In the drippings, cook the chicken, onion and mushrooms until the chicken is no longer pink. Add garlic; cook 1 minute longer. Add the broth, salt, paprika, pepper and bacon. Cover and simmer for 10 minutes.
Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles. Sprinkle with paprika if desired.
This recipes makes 4 servings. If you are following Weight Watchers, each serving over 1 cup cooked hot noodles is 12 points plus (7 points plus for 1/4 serving of Chicken Stroganoff, and 5 points for the noodles.)
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