Quick Chicken Stroganoff is an easy to prepare casserole and is a change from the usual beef stroganoff. If you never tried it before I suggest you start now with this easy recipe.
6 cups water
5 ounces noodles (about 3 cups)
Nonstick spray coating
1/2 cup chopped onion
1 Tbsp extra virgin olive oil
12 ounces boned skinless chicken breast halves, cubed
1 8-ounce carton plain low-fat yogurt
2 Tbsp all-purpose flour
1 tsp paprika
1/4 tsp salt
8 ounces sliced mushrooms
Lightly salt the 6 cups of water; bring to boil.
Add noodles and cook according to package directions. Drain well; set aside.
Meanwhile, spray a 10-inch skillet with nonstick spray coating.
Cook onion in skillet until nearly tender.
Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.
In a small bowl stir together yogurt, flour, paprika, and salt.
Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly.
Cook and stir 1 minute more.
Serve over hot noodles or Basmati rice.
Makes 5 servings.