Baked Chicken Stroganoff Recipe
Ingredients
| Flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Chicken | 3 Pound (Disjointed) | |
| Butter/Margarine | 3 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5 gm), mashed | |
| Lemon juice | 3 Tablespoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Canned mushrooms | 8 Ounce | |
| Medium noodles | 8 Ounce | |
| Sour cream | 1 Cup (16 tbs) | |
| Paprika | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4832 Calories from Fat 2659
% Daily Value*
Total Fat 298 g457.9%
Saturated Fat 111.1 g555.3%
Trans Fat 0.1 g
Cholesterol 1427.4 mg475.8%
Sodium 3746.2 mg156.1%
Total Carbohydrates 226 g75.4%
Dietary Fiber 12.6 g50.4%
Sugars 23.5 g
Protein 298 g595.3%
Vitamin A 103.4% Vitamin C 103.7%
Calcium 56.1% Iron 106.9%
*Based on a 2000 Calorie diet
Directions
Brown chicken slowly in butter in skillet; transfer to baking dish.
Add onion and garlic to skil- let drippings; stir in lemon juice, chicken broth and mushrooms.
Simmer for about 5 minutes; pour over chicken.
Cover baking dish.
Bake at 350 degrees for 30 minutes.
Break noodles into 1-inch pieces; cook according to package directions.
Drain noodles.
Re- move chicken from baking dish; keep warm.
Add noodles to sauce in baking dish; cover.
Bake for 15 minutes longer.
Stir sour cream and paprika into noodle mixture.
Turn into serving dish; top with chicken.
Chef
