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Nutrition Facts
Serving Size 1 (405g) Recipe makes 4 servings The following items or measurements are not included below: 1 chipotle chiles in adobo
Calories 371
Calories from Fat 142		(38%)
Amount Per Serving		%DV
	Total Fat 15.8g	24%
	Saturated Fat 8.6g	42%
	Monounsaturated Fat 4.5g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 108mg		36%
Sodium 638mg		26%
Potassium 587mg		16%
Total Carbohydrate 23.0g		7%
	Dietary Fiber 2.4g	9%
	Sugars 3.0g
Protein 33.8g		67%
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Creamy Chicken Chipotle Stroganoff

Recipe #188815 | 30 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Oct 3, 2006

A TexMex style stroganoff that will tickle your tongue! I love that even the noodles cook up right in the chicken breast and sauce making this a true one-dish meal. Hurray for fewer dishes to wash! I almost always have these ingredients on hand in my kitchen which makes this a gret go to meal when I am short on time and / or energy. If you like you can serve this with a simple green salad to increase your family's veggie intake. Serving this dish also gives me a great excuse to enjoy some great Mexican beer like Dos Equis (XX) or Modelo.

SERVES 4 (change servings and units)

Ingredients

1 lb boneless skinless chicken breast, cut into cubes
1 medium onion, chopped
1 1/2 cups chicken broth (1 can)
1 (8 ounce) can mushroom stems and pieces, undrained
8 ounces medium egg noodles, uncooked (4 cups)
1 chipotle chile in adobo, finely chopped and a little of the adobo if you like
8 ounces sour cream

Directions

1
In a deep and large frying pan or a dutch oven that has been lightly oiled or sprayed with cooking spray,saute chicken and onions for about 5 to 7 minutes or until chicken is cooked through and no longer pink in the middle.
2
Add broth, UNdrained mushrooms and UNcooked noodles and mix well. Bring to boil, then reduce heat to medium-low.
3
Cover and simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains.
4
Stir in peppers and cook for 2 minutes, stirring a few times to keep from sticking.
5
Remove from heat and stir in sour cream.

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Featured Reviews for This Recipe

From: cincasue

On Feb 16, 2008

I've been making this for a couple of years. WE LOVE IT!! Being from New Mexico I always put in extra chiles..hot!! We always have garlic bread with it, makes for a great meal. Just as good the second time around! This is one of my son's favorites. Everyone needs to try it at least one time.

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From: lazyme

On Nov 14, 2006

Really nice, simple, one-dish meal. I didn't have canned mushrooms, so sauteed some fresh ones in a little extra chicken broth. I also added an extra chipotle - I should have trusted a Texas girl and only used one, lol. Not only was this good, but the directions were very clear. Thanks for the recipe.

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From: yogiclarebear

On Oct 11, 2007

Ooooo mama! Good stuff. I practically tripled the chipotle. I also used pre-cooked noodles, so skipped the boiling part. I had to salt this a little...but that is just for my taste. I added frozen (thawed) corn as well. Thanks!

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