Quick Chicken Stroganoff

Quick Chicken Stroganoff is an easy to prepare casserole and is a change from the usual beef stroganoff. If you never tried it before I suggest you start now with this easy recipe. Submitted by David McCarthy, Australia


  • 6 cups water
  • 5 ounces noodles (about 3 cups)
  • Nonstick spray coating
  • 1/2 cup chopped onion
  • 1 Tbsp extra virgin olive oil
  • 12 ounces boned skinless chicken breast halves, cubed
  • 1 8-ounce carton plain low-fat yogurt
  • 2 Tbsp all-purpose flour
  • 1 tsp paprika
  • 1/4 tsp salt
  • 8 ounces sliced mushrooms


Lightly salt the 6 cups of water; bring to boil.

Add noodles and cook according to package directions. Drain well; set aside.

Meanwhile, spray a 10-inch skillet with nonstick spray coating.

Cook onion in skillet until nearly tender.

Add oil to skillet. Add chicken and cook for 3 to 4 minutes or until chicken is tender and no longer pink.

In a small bowl stir together yogurt, flour, paprika, and salt.

Add undrained mushrooms to skillet. Stir in yogurt mixture. Cook and stir until slightly thickened and bubbly.

Cook and stir 1 minute more.

Serve over hot noodles or Basmati rice.

Makes 5 servings.


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