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.
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