"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken Stroganoff Recipe

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This recipe for Chicken Stroganoff, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 or 5 boneless, skinless chicken breasts
1 10.5-ounce can cream of mushroom soup
1 8-ounce package of cream cheese
1 container of sour cream (16 ounces)
Egg Noodles
Salt and pepper to taste

Note: I do not use the sour cream

Spray slow-cooker with non-stick cooking spray.
Add frozen chicken breasts and top with cream of mushroom soup. Cut cream cheese into cubes and add to chicken. Add salt and pepper to your family's taste preference.
Cook on low for 6-8 hours.
I stir once or twice throughout the day to mix all the ingredients. About 20 minutes before dinner prepare egg noodles.
While the noodles are boiling, add about 3/4 of a 16 ounce container of sour cream to the chicken - mix well, I try not to completely break up the chicken while mixing. It's nice to have some big chunks of chicken in this dish.
Drain noodles and add to chicken, stirring to mix well.
Just before serving, top with a dollop of sour cream if you want.




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