Easy Chicken Stroganoff

3 T butter
1 lb. Chicken, cut into strips
2 C mushrooms, sliced
1 med onion, chopped
1 can crm of chicken soup
1/2 C sour cream
4 C egg noodles

Over med-high heat in 1 T butter, cook half of the chicken, until browned. Repeat with remaining chicken. Remove and set aside. In same skillet, add 1 T butter and sauté mushrooms and onions until tender and liquid is evaporated. Add the chicken back to the skillet and add soup and sour cream, until heated through. Serve over hot cooked noodles.


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