Chicken and Mushroom Stroganoff

This skillet dinner is a new take on the traditional beef stroganoff—minus most of the work! Chicken, sliced mushrooms, onion and pasta are cooked in a creamy white sauce for a comforting meal that’s ready to serve anytime. Our favorite thing about this chicken stroganoff (besides the mouthwatering flavor) is that it only looks hard. It’s actually super simple to make. Give it a try!

Prep Time

35 min

Ready In

35 min

Servings

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Ingredients

1 tablespoon vegetable oil
1 lb. boneless skinless chicken, cut in 3/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 oz) sliced fresh mushrooms
1/2 cup chopped onion
2 1/4 cup milk
3/4 cup hot water
1 box Hamburger Helper™ Stroganoff
4 oz (half of 8-oz package) cream cheese, cubed and softened

Lefty's Cooking Tips

To give this chicken stroganoff recipe more of a veggie twist, stir in 1 cup thawed, frozen peas when adding the cream cheese to the pasta mixture in the skillet. Cook until peas are heated through. Sprinkle chopped fresh parsley leaves over chicken stroganoff before serving for a fresh pop of color.

Time Saver: To save time when making this chicken stroganoff and mushrooms, buy packaged pre-sliced mushrooms.

Instructions

COOK in 12-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper. Add chicken, mushrooms and onion to skillet; cook 10 to 12 minutes, stirring occasionally, until vegetables are tender and chicken is no longer pink.
ADD milk, hot water and sauce mix (from box); stir to combine. Stir in uncooked pasta (from box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender.
UNCOVER; add cream cheese and continue to cook, while stirring, an additional 2 to 3 minutes or until cheese is melted.

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