Mama confession time... once a week, we have a cheat night and buy a delicious rotisserie chicken from our neighborhood grocery store. We eat some of the chicken for dinner one night and usually have a good amount of chicken left over. I love taking the rest of the meat off the bone and using it for other meals. If there's only a little chicken left, I'll use it to make chicken salad, but if there's at least half of the chicken left, there's enough for me to make one of our favorite meals: Chicken Stroganoff.
Traditionally, I use ground beef when I make stroganoff, but leftover chicken is a perfect substitute. Even if you don't want to have this meal as a leftover meal, you can purchase a rotisserie chicken just for this dish. Check your local grocery store to see which day of the week they put the chickens on sale, and you can probably get one for around $5.00.
To make the Chicken Stroganoff, you will need:
2-3 Cups of chopped rotisserie chicken
1/4 cup chopped onions
1 can Cream of Mushroom or Cream of Chicken Soup
1/2 cup of sour cream
1 tsp flour
1 tsp Hungarian paprika
Salt and pepper to taste
In a large pan, saute onions in a small amount of olive oil. Once the onions have a little color on them, add the chopped chicken and warm it through. Sprinkle in flour, paprika, salt, and pepper, stir together with the chicken and onions.
Stir soup into the chicken mixture. Let the mixture simmer for about 7-8 minutes. Reduce heat to low, and then fold in the sour cream. Don't stir it, and do not allow the mixture to boil. You want a creamy consistency.
Serve the stroganoff mixture over white or brown rice, or egg noodles. Serve with a side salad or your favorite veggie. We almost always serve steamed broccoli with this dish.
This is one of those go-to meals for our family. The recipe is easy to remember, I always have the needed ingredients on hand, and the whole family loves this comforting dish. Why not add it to your recipe file and give it a try this week?