Wednesday, November 7, 2012

Chicken and Mushroom Stroganoff

Slow Cooker meals are always a tough sell around my house, but I've been trying to find a good knock-off stroganoff recipe for YEARS. My hubby is obsessed with the Mushroom Stroganoff at Noodles and Company, but that's anything but figure-friendly. I saw this on Pinterest (like I do) and decided to give it a shot, incidentally enough the same day another friend was testing out the same recipe, ha!

The results were pretty tasty. The original recipe called for Cream of Mushroom soup, but I had Cream of Chicken on-hand and while I'm sure Cream of Mushroom would have given this a solid mushroom boost, I was pretty pleased with the flavor. I also used fettuccine instead of egg noodles since that's what I had on-hand, but I'm sure either would be super yummy =)

Chicken and Mushroom Stroganoff
Adapted from Shrinking Jeans
Serves 6
Estimated Point Value: 8 pts

1.5 lbs chicken breast (4 frozen chicken breasts worked for me)
16 oz nonfat plain yogurt
1 can Campbell's Healthy Request Cream of Chicken Soup
1 package Lipton Onion Soup Mix
10 oz Mushrooms, quartered
12 oz Fettuccine (or Egg Noodles, whatever you have/prefer)
  1. Spray slow cooker with cooking spray and put chicken breasts on the bottom (I put mine in frozen; me = lazy one who never remembers to defrost).
  2. Combine yogurt, condensed soup, and soup mix in a small bowl and pour over chicken.
  3. Layer quartered mushrooms on top.
  4. Cook for 7 hours on low.
  5. Remove chicken, shred, and return to the sauce.
  6. Prepare noodles according to the package instructions.
  7. Serve noodles topped with stroganoff sauce.

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