Tuesday, September 14, 2010

Slow Cooker Chicken Stroganoff

Another great allrecipes find.  This one is perfect for OAMC.  Cook stroganoff first, cool then freeze in gallon ziplock bags.  After it's thawed, cook the noodles as you heat the stroganoff in the microwave. 


  • 4 skinless, boneless chicken breast halves - cubed
  • 1/8 cup butter
  • 1 (.7 ounce) package dry Italian-style salad dressing mix
  • 1 (8 ounce) package cream cheese (room temperature)
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 pkg egg noodles


  1. Put chicken, butter and dressing mix in slow cooker; mix together and cook on low for 5 hours.
  2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
  3. Cook egg noodles according to package.
  4. Serve stroganoff over noodles.

Serves: 4

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