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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I came up with this recipe as a variation to beef Stroganoff, recalls Debra Baker of Greenville, North Carolina. I like to serve it over toasted English muffins or egg noodles, she suggests. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
1 tablespoon canola oil |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup water |
1/4 teaspoon salt |
pepper to taste |
1/2 cup sour cream |
english muffins, split and toasted |
cayenne pepper or paprika |
Directions:
1. In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream. Serve over toasted English muffins. Sprinkle with cayenne or paprika. Yield: 4 servings.
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