Rotisserie Chicken Stroganoff

Name: Rotisserie Chicken Stroganoff
Ingredients: 12 oz baby bell mushrooms; 0.5 yellow onion, diced; 1 tsp salt; 1 tsp pepper; 0.5 tsp garlic powder; 0.5 tsp paprika; 0.5 tsp thyme; 0.5 tsp oregano; 0.5 tsp crushed red pepper flakes; 0.5 cup white wine; 2.5 cups chicken broth; 0.5 bag extra wide egg noodles; 1 tbsp flour; 1 tbsp chicken stock; 0.25 cup sour cream; 1 pound shredded rotisserie chicken; fresh chopped parsley

Serves 1

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Rotisserie Chicken Stroganoff

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Serves 1

Directions

1Add 12 oz of baby bell mushrooms and a half of a diced yellow onion to a hot oil Dutch oven.
2Season with a teaspoon of salt, a teaspoon of pepper, half a teaspoon of garlic powder, half a teaspoon of paprika, half a teaspoon of thyme, half a teaspoon of oregano, and half a teaspoon of crushed red pepper flakes.
3Stir and sauté mushrooms and onions until they have a nice golden color.
4Add a half a cup of white wine, stir to deglaze the pan, and bring to a simmer.
5Add 2 and 1/2 cups of chicken broth, stir, and bring to a simmer.
6Once the broth is simmering, add about a half a bag of extra wide egg noodles, stir, and cook until soft, 7 to 9 minutes.
7Add a mixture of 1 tablespoon flour and 1 tablespoon of chicken stock to the simmering broth and stir for a moment.
8Turn off the heat.
9Add 1/4 cup of sour cream and about a pound of shredded rotisserie chicken.
10Give it one last good stir.
11Transfer some to a shallow bowl and sprinkle with fresh chopped parsley if desired.

Ingredients

12 oz baby bell mushrooms
0.5 yellow onion, diced
1 tsp salt
1 tsp pepper
0.5 tsp garlic powder
0.5 tsp paprika
0.5 tsp thyme
0.5 tsp oregano
0.5 tsp crushed red pepper flakes
0.5 cup white wine
2.5 cups chicken broth
0.5 bag extra wide egg noodles
1 tbsp flour
1 tbsp chicken stock
0.25 cup sour cream
1 pound shredded rotisserie chicken
fresh chopped parsley

Equipment

Dutch ovenfork

Tips

Garnish with fresh chopped parsley for a fancy look.
This recipe might be better than beef stroganoff.

Rotisserie Chicken Stroganoff

Serves 1

facebook.com

Rotisserie Chicken Stroganoff

facebook.com

Serves 1

Directions

1Add 12 oz of baby bell mushrooms and a half of a diced yellow onion to a hot oil Dutch oven.
2Season with a teaspoon of salt, a teaspoon of pepper, half a teaspoon of garlic powder, half a teaspoon of paprika, half a teaspoon of thyme, half a teaspoon of oregano, and half a teaspoon of crushed red pepper flakes.
3Stir and sauté mushrooms and onions until they have a nice golden color.
4Add a half a cup of white wine, stir to deglaze the pan, and bring to a simmer.
5Add 2 and 1/2 cups of chicken broth, stir, and bring to a simmer.
6Once the broth is simmering, add about a half a bag of extra wide egg noodles, stir, and cook until soft, 7 to 9 minutes.
7Add a mixture of 1 tablespoon flour and 1 tablespoon of chicken stock to the simmering broth and stir for a moment.
8Turn off the heat.
9Add 1/4 cup of sour cream and about a pound of shredded rotisserie chicken.
10Give it one last good stir.
11Transfer some to a shallow bowl and sprinkle with fresh chopped parsley if desired.