We owe the origins of Stroganoff to the French and the Russians. Not surprisingly, because of this, there are some different stories as to how exactly it came to be. Regardless, it appears there was influence from both nationalities. It is a dish that was prominently served to elites. Yet, being inexpensive and not labor-intensive, it has been popular since the mid 19th century! This Chicken and Mushroom Stroganoff is a delicious variation from the original beef stroganoff.
Ingredients
- 2 cans (12.5 oz) canned chicken
- 1 can (8 oz) sliced mushrooms
- 8 oz cream cheese, softened
- 1 can (10.5 oz) cream of chicken soup
- 1 envelope dry onion soup mix
- 2 chicken boullion cubes
- 1 package (12 oz) large egg noodles (For serving. Cook according to directions.)
- Salt and Pepper to taste
- **Need medium-sized bowl, large pot.
Preparation of the Chicken and Mushroom Stroganoff
Place the chicken in the bottom of a lightly greased slow-cooker. Add the mushrooms and boullion cubes. In a medium-sized bowl combine cream cheese, cream of chicken soup, and dry onion soup mix. Mix well. Spread on top of the chicken and mushrooms.
Cook it!
Place lid on slow-cooker and cook on low for 3 hours, or on high for 2 hours. Near the end of the cook time, cook the noodles according to the directions and then drain.
Enjoy!
Stir the Chicken and Mushroom Stroganoff and then spoon over a bed of noodles. You might have to loosen that belt as this is so good you will want more!
Additional Note
Like the Russian influence on the recipe, I like adding about a cup of sour cream to the cream cheese and reducing the cream of chicken soup to about 3/4 of the can. It adds a bit of tang that I like.
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