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Chicken Stroganoff

  • Cook Time: 6 - 7 hours (low) or 3 - 3 1/2 hours (high)
  • Servings: 6 - 8
  • Course: Main Dish

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  • 2 pounds skinless, boneless chicken breast halves and/or thighs
  • 1 cup chopped onion
  • 2 10-3/4 ounce cans condensed cream of mushroom soup with roasted garlic
  • 1/3 cup water
  • 12 ounces dried wide egg noodles
  • 1 8-ounce carton dairy sour cream
  • Freshly ground black pepper (optional)


Step 1

Cut chicken into 1-inch pieces. In a 3-1/2- or 4-quart slow cooker lined with a Reynolds® Slow Cooker Liner combine the chicken pieces and onion.

Step 2

In a medium bowl stir together the soup and water. Pour over chicken and onion.

Step 3

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.

Step 4

Cook noodles according to package directions. Drain.

Step 5

Just before serving, stir sour cream into mixture in cooker.

Step 6

To serve, spoon stroganoff mixture over hot cooked noodles. If desired, sprinkle with black pepper.

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