Description
This Leftover Roast Chicken Stroganoff with kale is a quick and delicious 15-minute meal that’s perfect for using up leftover chicken. Just as rich and creamy as Beef Stroganoff, this dish features tender chicken, mushrooms, and a flavorful cream sauce, all served over pasta or mashed potatoes for a comforting dinner.
Ingredients
3 tablespoons butter
1 onion, thinly sliced
300g button mushrooms, sliced
2 tablespoons cornflour (or plain flour)
2 cups chicken stock
200ml sour cream
1 tablespoon Dijon mustard
Salt and pepper to taste
1 cup kale, de-stemmed and sliced
1–2 cups cooked roast chicken, shredded
Pasta (for serving)
Fresh parsley (for garnish, optional)
Instructions
Cook the onions and mushrooms:
Heat a large pan over medium-high heat. Add the butter and onion, cooking for 1 minute until softened. Stir through the mushrooms and cook until golden.
Make the sauce:
Add the cornflour and cook for 1 minute, stirring constantly. Pour in 1 cup of chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the second cup of chicken stock, sour cream, Dijon mustard, and kale. Bring to a simmer, then reduce heat to low and cook for 5 minutes to thicken the sauce.
Add the chicken:
Remove from heat, stir through the shredded chicken, and season with salt and pepper.
Serve:
Serve the stroganoff over pasta (or mashed potatoes or polenta) and garnish with fresh parsley, if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main course
- Cuisine: American
