Description
This comforting Chicken and Mushroom Stroganoff is a creamy, flavorful dish slow-cooked to tender perfection. With tender cubed chicken breasts, savory mushrooms, and a rich sauce made from cream cheese, cream of chicken soup, and dry onion soup mix, it is an easy and satisfying meal served over egg noodles and garnished with fresh parsley.
Ingredients
Protein and Vegetables
- 4 boneless skinless chicken breasts, cubed
- 8 ounces sliced mushrooms
Sauce Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 (10 ½-ounce) can cream of chicken soup
- 1 (1 ¼ ounce) envelope dry onion soup mix
For Serving and Garnish
- 8 ounces large egg noodles
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the slow cooker: Lightly grease the bottom of your slow cooker to prevent sticking. Then place the cubed boneless skinless chicken breasts evenly in the bottom.
- Add mushrooms: Layer the sliced mushrooms evenly over the chicken breasts in the slow cooker.
- Make the sauce: In a medium bowl, combine the softened cream cheese, cream of chicken soup, and dry onion soup mix. Stir thoroughly until smooth and well incorporated.
- Combine and cook: Spread the creamy sauce mixture evenly over the chicken and mushrooms in the slow cooker. Cover and cook on low for 4 to 6 hours, or on high for about 3 hours, until the chicken is cooked through and tender.
- Cook noodles: While the stroganoff is cooking, prepare the large egg noodles according to package instructions. Drain and set aside.
- Serve: Once the stroganoff is done, serve it warm over the cooked egg noodles. Garnish with freshly chopped parsley, and season with salt and pepper to taste.
Notes
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- Substitute sour cream for cream cheese for a tangier flavor, added at the end of cooking to prevent curdling.
- You can use other mushrooms such as cremini or button mushrooms for variation.
- Adjust salt and pepper at the end to control seasoning due to the salty nature of the onion soup mix.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American