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
- 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
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.