Easy Chicken Stroganoff

1. 1

   In 10-inch skillet over medium-high heat in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside.

2. 2

   Repeat with remaining chicken.

3. 3

   Reduce heat to medium.

4. 4

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

5. 5

   Stir in soup and sour cream.

6. 6

   Heat to boiling.

7. 7

   Return chicken to skillet.

8. 8

   Heat through, stirring occasionally.

9. 9

   Serve over noodles.

10. 10

    Sprinkle with parsley.

11. 11

    Garnish with red and green pepper, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.