Rotisserie Chicken Stroganoff

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Rotisserie Chicken Stroganoff

Give an old classic a chicken twist using a fully cooked rotisserie chicken for a delicious fast easy weeknight meal.
Course Main Dish
Cuisine American
Author Catherine’s Plates

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.


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