How to Make Chicken Stroganoff With Rice

This is one of my family's favorite recipes. It's quick, easy and filling for a crew. Read on to learn how to make chicken stroganoff with rice.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 1 to 2 lbs. of chicken boneless breast or tenderloins cut into bite size pieces
• 1 to 2 cans of cream of mushroom soup
• 1 32 oz. tub of sour cream
• 1 stick of butter or cooking spray to brown the chicken
• ½ to ¾ cup of milk (depending on thickness of stroganoff desired)
• 1 tsp. or tbsp. (depending on your taste) of each of the following spices: parsley, garlic (minced or powder), Creole seasoning or seasoned salt and pepper
• Cooked Rice (enough to serve the crew!)

1. Cook the chicken in a skillet with butter or cooking spray until nice and golden brown. Add half of your spices during the browning, as they will stick to the meat, and distribute throughout your sauce in the end.
2. In a stockpot at medium heat, add the chicken and the rest of the spices and mix together. Do not drain any liquid. The liquid made from the chicken is the base for your sauce.
3. Add to the mixture one to two cans of cream of mushroom soup.
4. Mix the soup in well, being sure to stir in any lumps.
5. Once the soup is mixed in well, Add the sour cream by folding it into the chicken and soup. If there was not a lot of liquid formed from the chicken, add milk to thin the sauce to your liking. Some like it thinner, as the rice soaks it up. Some like it thick like spaghetti sauce. It is your choice as the chef.

Tips & Warnings

• Keep stirring the sauce at a low temp once the sour cream is added. It will stick if you don’t watch it.
• Add fresh mushrooms once the chicken is browned, and sauté them with the chicken. You may need to add more butter to create more flavor and juice from the mushrooms and chicken.
• Serve with a green veggie, salad or sweet corn and biscuits. This is a great treat and something different.