Chicken Stroganoff

1. 1

   In 10-inch skillet over medium-high heat in 1 tablespoon of hot margarine cook 1/2 chicken until brown.

2. 2

   Remove, set aside.

3. 3

   Repeat with remaining chicken.

4. 4

   Reduce heat to medium.

5. 5

   In same skillet, in remaining 1 tablespoon hot margarine, cook mushrooms and onion until vegetables are tender and liquid is evaporated, stirring often.

6. 6

   Stir in soup and sour cream.

7. 7

   Heat to boiling.

8. 8

   Return chicken to skillet.

9. 9

   Heat through, stirring occasionally.

10. 10

    Serve over hot noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.