One-Pan Chicken Stroganoff
From Amanda’s kitchen! This is a play on Hamburger Helper, but using chicken instead – delicious, and super easy if your chicken and stock are already cooked! The dry ingredients can be measured and bagged ahead of time also, to make meal prep even faster. Serve with a vegetable and a fruit or tossedsalad.
1 cup cooked, chopped chicken*
2 cups heated chicken drippings or stock (use water to fill in if you don’t have quite two cups)
2 cups milk**
3-4 cups dry egg noodles
1 4oz can mushroom pieces, drained (optional)
1 Tablespoon arrowroot powder (or cornstarch)
2 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 – 1 cup grated asiago cheese
Combine all ingredients except the cheese in a 2-quart pot or skillet. Bring to a boil; cover and simmer for about 12 minutes, stirring occasionally, until pasta is tender. In the last couple minutes, stir in cheese until melted. When pasta is done, remove from heat; let stand for 5 minutes before serving. Serves 4.
*This recipe was tested using chicken and the drippings from the Crockpot Rosemary Whole Chicken recipe from a few weeks ago. If using plain (unseasoned) chicken and/or stock, add 1/2 teaspoon of crushed rosemary leaves, an extra 1/2 teaspoon of salt, and an extra 1/4 teaspoon of pepper, or to taste.
**One half cup of milk can be replaced by 1/2 cup of sour cream, plain yogurt, or kefir if desired.