Chicken Stroganoff

Experimented in the kitchen today and succeeded! I recently bought whole wheat egg noodles in the bulk section at Winco (love it!). I've never really cooked with egg noodles, plus I usually try to buy whole wheat. So when I found these, I had to try them and thought a stroganoff would be good with them. However, I don't buy a lot of red meat, so I thought I'd try it with chicken. It turned out better than I expected. Of course you don't have to use whole wheat noodles for the recipe, I'm sure regular would be great also!


I made this recipe for two plus a little leftover for James to take to work for lunch. I'm adding a little so this recipe makes about 4 servings.

• 1 1/4 cup bechemel (cut linked recipe in half)
• 3 oz light cream cheese
• 1/2 cube chicken bullion
• 1 large clove garlic, minced
• 2 chicken breasts, cut into small pieces
• 2 Tbs olive oil
• 8 oz sliced mushrooms
• 1 large sweet onion, quartered and sliced
• 1 Tbs butter
• salt to taste
• 4 servings whole wheat egg noodles, cooked

I started with the sauce first because that could stay warm, and cook the mushrooms last, because I didn't want to overdo them.


Sauce: Make the bechamel in a small saucepan. Add cream cheese and stir until melted, then add minced garlic, bullion and salt to taste. Keep on low.


In a large skillet, heat olive oil at medium-high heat, add pieces of chicken and cook until done. Add onions, mushrooms and butter, stirring frequently. When the mushrooms are cooked to your desire, add sauce. Server over noodles. Enjoy!