Chicken Tender Stroganoff

This rich and creamy classic pasta dish will please anyone.



Chicken tenders, from the deli, sliced

1/2 cup

Diced onions, frozen

1/2 cup

Chicken stock

8 oz.

Mushrooms, sliced

6 oz.

Dried egg noodles, cooked following manufacturer's directions

3/4 cup

Sour cream


  1. In a medium sized sauce pot heat together the chicken tenders, onions, chicken stock and mushrooms. Bring to a simmer, cover, and cook for 8 minutes.

  2. While the sauce is cooking, cook the noodles following the manufacturer's instructions. Strain the noodles and reserve.

  3. After the 8 minutes with the sauce, remove the pot from the heat, stir in the sour cream, then toss the drained pasta into the sauce. Toss until evenly coated then portion out accordingly. Season with salt and pepper as desired.