Quick Chicken Stroganoff




This recipe comes from the Seton Silver Anniversary Cookbook 1950-1975. I was skeptical at first since the ingredient list was so small, but I'm glad I made it (I did tweak it a bit by adding Italian seasoning, onion powder, and garlic powder.This was the best recipe I had made from my budget freezer meals. I highly encourage you to give this one a try!



Ingredients:
  • 6-5 boneless, skinless chicken thighs
  • 1 teaspoon salt
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 - 15oz can tomato sauce
  • 4 tablespoons butters
  • 2 cloves garlic, minced
  • 1 cup sour cream
  • 8oz mushroonms
  • 3 cups penne pasta

Instructions:
Fresh meal:
  1. Place all ingredients in slow cooker except chicken and stir. Add chicken and cook for 4 hours on high or 6 hours on low. Shred chicken when fork tender.
  2. Make pasta and serve with sauce over top.

Freezing instructions:
Add ingredients into 1 gallon sized ziplock bag or divided into 2 quart sized ziplock bags and freeze. Don't forget to label and date them.

To cook:
  1. Place into a slow cooker right from the freezer and cook for 4 hours on high or 6 hours on low. Shred chicken when fork tender.
  2. Make pasta and serve with sauce over top. 


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