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Chicken Stroganoff     Back to Casseroles     Printer Friendly Page

Recipe By Orville
Preparation Time 1:00

Serves 6

9 chicken tenderloins or 3 breasts -- cut bite size
2 tablespoons olive oil
3 tablespoons butter
1/2 cup onions -- chopped
1/2 cup green bell pepper -- chopped
1/2 cup fresh tomatoes -- chopped
1 tablespoon minced garlic
2 tablespoons Worcestershire sauce
1 teaspoon basil
1/2 teaspoon nutmeg
1/3 cup white wine
salt and pepper -- to taste


1 can cream of mushroom soup
1 cup sour cream
1 cup milk
2 cups grated cheddar cheese


2 quarts water
12 ounces wide egg noodles
1 teaspoon olive oil
1 teaspoon salt

In a hot skillet add 2 tablespoons of olive oil and 3 tablespoons of butter. Add the onions and brown for about 2 minutes and then add the tomatoes, bell pepper, and garlic. Cook for another 3 minutes. Add the chicken pieces, all of the spices, the Worcestershire sauce, and the wine. Cover and cook for about 15 to 20 minutes or until chicken is done. Combine the cooked chicken, sauce, and the egg noodles in a 13 X 9 casserole dish. Cover and cook in a 400 degree oven for about 20 minutes. Uncover and sprinkle the cheese over the top. Cook for another 10 minutes until the cheese is melted.

Sauce: Combine the cream of mushroom soup, sour cream, and milk. Mix well. Add this mixture to the cooked chicken.

Noodles: In a large pot add 2 quarts of water, 1 tablespoon of olive oil, and 1 teaspoon of salt. Bring to a boil then add the egg noodles. Cook until tender.