This family-friendly Chicken Stroganoff made with ground chicken and mushrooms in a creamy sauce is perfect over egg noodles, veggie noodles, or pasta.
egg noodles, high-fiber pasta, veggies noodles or gluten-free noodles(extra for serving)
Instructions
In a blender combine the water, sour cream, flour, bouillon, and paprika, blend until smooth.
Heat a large deep nonstick skillet on high heat and spray with oil. Add the chicken and salt and cook, breaking up the meat into small pieces as it cooks, about 5 minutes.
Reduce heat to medium, add the onions and tomato paste to the pan and cook, stirring, until soft, about 4 to 5 minutes.
Add the mushrooms, thyme and Worcestershire sauce.
Pour the sauce over the chicken and bring to a boil. Cover and cook on low 35 to 45 minutes, until tender.
When sauce is done, discard thyme, garnish with chopped parsley and serve over your favorite noodles or veggie noodles.
Notes
Serve this over 2 ounces of your favorite egg noodles, or enjoy it over your favorite veggie noodles.