Kickin’ Chicken Stroganoff

This recipe is a sure fire hit.  I gave this one to my friend Shelbi to try on her family chock full o’ picky eaters. Her four year old not only finished his plate for the first time he asked for seconds. She cried. Then I cried. Try it and let me know if you cry!  Little story for ya.  The hubs is a real meat and potatoes kind of guy.  He’s not into fancy cooking and doesn’t get excited much about food.  The first time I served up this puppy and he quickly polished off his first plate and looked at me with big eyes and a silly grin and said, “is this hamburger helper?”  Now, some may consider that an insult but I know my guy…that was the biggest compliment he could ever give me.  Don’t get between that man and his cheeseburger macaroni!

recipes for kids kid favorite recipes healthy eating for kids dinner    Kickin’ Chicken Stroganoff

Serves: 4                        Prep time: 10 minutes                        Cook time: 25 minutes

1 lb                                    ground chicken

2 T                                    butter, divided

1 T                                    extra virgin olive oil

1 small                         onion, sliced

1 c                                    mushrooms, sliced

1 clove                                    garlic, chopped

1 10 oz can                        low sodium cream of mushroom soup

½ c                                    chicken stock

1 T                                    Worcestershire Sauce

¾ c                                    sour cream


¼ c                                    chopped parsley

1 bag                                    whole wheat egg noodles

Set a large pot of water to boil for your noodles.  In a large skillet heat 1 T butter and olive oil over medium high heat.  Add in ground chicken and allow to brown.  Once chicken is browned toss in your onions, mushrooms and garlic.  Cook for about 5 minutes or until your vegetables begin to soften.  Next add in the soup, chicken stock, Worcestershire sauce, and season with S&P.   Bring to a boil then turn the heat down to low and allow to simmer while your pasta cooks.

When water is boiling, flavor your water with a handful of salt then add in pasta.  Cook to package directions, usually about 8 minutes.  Drain and toss with remaining T butter.

Remove stroganoff from heat and stir in sour cream and parsley.  Top noodles with stroganoff sauce and serve with roasted veggies.

Related posts:

  1. Creamy Country Chicken
  2. Chicken Stir Fry
  3. Chicken Pot Pie
  4. Fettuccini Alfredo with Chicken & Broccoli
  5. Sweet n’ Sour Chicken


  1. Yum. Can’t wait to give this one a go. Glad to find you guys. Your family is so cute!

  2. Ok, we didn’t cry but we did love it. Even my youngest asked for seconds. Great blog.

  3. Alex Fitzpatrick says:

    This is really one of my go to recipes. I make it a couple of times a month. It’s really quick and really good and the boys have such a good time helping me chop the mushrooms on this one. Just a side note, I serve theirs without the parsley…you can only expect so much ya know????

  4. this recipe is awesome. For all the blue collar people out there who had Hamburger Helper growing up this is a healthier and tastier dish. But brings back the memories…..

  5. Love this – easy and good – can’t wait to try!


  6. Just made this tonight for dinner……it was DELICIOUS… hubby LOVED it!!! Thanks for sharing the recipe:))))

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