Chicken And Mushroom Stroganoff

Recipe Ingredients

1 tablespoon	15ml	Margarine or butter
1 lb	454g / 16oz	Boneless skinless chicken breasts - cut 8 pieces
1		Mushroom pieces and stems - (4 oz) - drained
1		Betty Crocker Hamburger Helper Stroganoff
2 1/2 cups	592ml	Hot water
1 cup	237ml	Milk
1		Cream cheese - (3 oz) - cut into cubes,
		And softened
2 tablespoons	30ml	Milk

Recipe Instructions

Melt margarine in 10-inch skillet over medium-high heat. Cook chicken in margarine, stirring occasionally, until golden brown.

Stir in mushrooms; cook 1 to 2 minutes, stirring frequently. Stir in Sauce Mix, hot water, 1 cup milk and the cream cheese. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; heat to boiling. Reduce heat; cover and simmer 7 minutes, stirring occasionally. Remove from heat.

Stir together Sour Cream Mix and 2 tablespoons milk about 30 seconds or until smooth; stir into pasta mixture. Let stand uncovered about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).

This recipe yields 6 to 8 servings.

Source:
Back of the Box Recipes at http://www.backofthebox.com

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