Subject: Campbell's Easy Chicken Stroganoff
From: Unicorn (unicorn@indenial.com)
Date: Thu Sep 06 2001 - 16:17:02 EDT
Food for Thought:
Any woman who has a career and a family automatically develops something
in the way of two
personalities, like two sides of a dollar bill, each different in
design. Her problem is to keep
one from draining the life from the other. (Ivy Baker Priest)
Recipe of the Day:
Campbell's Cream of Chicken Soup brings a delicious new taste and
quick-cooking ease to a
cuisine classic--just right for dinner tonight!
Campbell's Easy Chicken Stroganoff
To see this recipe, visit:
http://www.campbellkitchen.com/getrecipe.cfm?RID=1380
Prep/Cook Time: 25 min.
2 tbsp. butter or margarine
1 lb. boneless chicken breasts, cut into strips
2 cups sliced mushrooms
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1/2 cup sour cream or plain yogurt
4 cups hot cooked medium egg noodles
Chopped fresh parsley
HEAT 1 tbsp. butter in skillet. Add chicken and cook until browned,
stirring often. Remove
chicken.
HEAT remaining butter. Add mushrooms and onion and cook until tender.
ADD soup and sour cream. Heat to a boil. Return chicken to pan and heat
through. Serve over
noodles. Garnish with parsley. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1 lb. boneless chicken breasts
Sour cream or plain yogurt
Butter or margarine
Medium egg noodles
Sliced mushrooms
Medium onion
Fresh parsley
Kitchen Clip:
Save prep time by overlapping steps; cook the noodles and cut the
vegetables while the chicken
is cooking.
This archive was generated by hypermail 2b28 : Mon Oct 01 2001 - 00:00:01 EDT