Rotisserie Chicken Stroganoff
Give an old classic a chicken twist using a fully cooked rotisserie chicken for a delicious fast easy weeknight meal.
Equipment
- large skillet
- large pot
Ingredients
- 12 oz package egg noodles
- 5 TBS butter
- 1/2 yellow onion, diced
- 2 tsp garlic, minced
- 4 TBS flour (I used all purpose)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 1/2 cups chicken broth
- 2 cups diced cooked rotisserie chicken (or other method of cooked chicken)
- 1/2 cup sour cream
- 1 TBS dried parsley
Instructions
- Prepare egg noodles per the instructions on the back of package Drain, place back in pot, stir in 1 TBS of butter and set aside until sauce is done.
Sauce
- In large skillet heat 4 TBS butter of butter until it sizzles. Add in diced onion and cook until softened and lightly browned about 4 minutes. Add in garlic and stir for 1 minute.
- Add flour, salt, pepper and paprika. Stir for 1 minute. (Note: it will look like paste, just continually stir for the 1 minute.
- Slowly whisk in the chicken broth. Bring to a boil and simmer until thickens. (Note: you can add 1/4 cup of chicken broth if needed to thin out sauce.)
- Turn off burner. Stir in the cooked chicken, sour cream and parsley.
- Stir cooked egg noodles into the sauce. or pour sauce over cooked egg noodles, whichever you prefer.
Very good and easy!
Thank you.