Pantry chicken stroganoff

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PREP TIME

5 min

Makes

6 to 8 servings

* PLUS Cooking time: 8 minutes

Ingredients

  • 2 cups frozen peas or frozen mixed vegetables
  • 375-g pkg broad egg noodles
  • 1 tbsp vegetable oil
  • 500 g ground chicken , beef or turkey
  • 250-g pkg sliced button mushrooms , about 4 cups
  • 2 to 3 tsp dried dill
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 to 1 tsp ground nutmeg
  • 284-mL can undiluted cream of mushroom soup
  • 1 cup light sour cream

Instructions

  • Place frozen vegetables on kitchen counter. Bring a large saucepan of water to a boil. Add noodles and cook according to package directions, about 6 minutes. Meanwhile, heat oil in a large wide saucepan set over medium-high heat. Add meat and mushrooms. Stir in 2 teaspoons (10 mL) dillweed, salt, pepper and 1/2 teaspoon (2 mL) nutmeg. Stir often with a fork to keep meat crumbly until it is no longer pink, from 4 to 5 minutes. Stir in soup. Stir constantly until hot, about 1 minute. Reduce heat to medium. Add hot drained noodles and frozen peas. Stir often until hot, 2 minutes. Taste and add more dillweed and nutmeg, if needed. Remove from heat. Stir in sour cream and serve.

Nutrition (per serving)

  • Calories
  • 407,
  • Protein
  • 20.9 g,
  • Carbohydrates
  • 45.1 g,
  • Fat
  • 15.7 g,
  • Fibre
  • 5.1 g,
  • Sodium
  • 883 mg.

Don’t be fooled by the length of this recipe. It’s fast enough to whip up on a weeknight.

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