Reduced fat chicken stroganoff

Yield: 1 Servings

Measure Ingredient
1 small Onion chopped (about 1/4 cup)
1 can (4 ounces) mushrooms, drained and liquid reserved
⅓ cup Skim milk
½ teaspoon Garlic powder
¼ teaspoon Pepper
½ Tespoon fresh or 1/8 teaspoon dried thyme leaves
1 can Reduced fat cream of chicken soup
2 cups Cut-up cooked chicken breast
1 pack (10 ounces) spinach noodles
1 cup Fat free sour cream

Cook onion and mushrooms in skillet about five minutes, stirring frequently, until onion is tender. Stir in milk, garlic powder, pepper, thyme, soup and reserved mushroom liquid. Stir in chicken; heat until hot.

Cook noodles as direct on package; drain. Stir sour cream into chicken mixture; heat until just hot. Serve over hot noodles.

Posted to Recipe Archive - 17 November 96 Date: Sun, 17 Nov 96 5:33:26 EST submitted by: astarr@...

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