CHICKEN
STROGANOFF BAKE
Tender chicken bites, mushrooms and onions with garlic and a creamy sour cream sauce. It makes a comforting dish for busy weeknights. The creaminess of this dish is addictive and the creamy sauce is so easy. You could use cremini mushrooms or white button mushrooms, if desired. I just used the ordinary garden variety sliced mushrooms if you know what I mean.
There are no egg noodles or other pasta in this dish in order to keep it low-carb. Also no flour for the cream sauce. Keep leftovers in the fridge in an airtight container.
I used minced garlic from a jar, but garlic powder would work as well. No chicken broth required for this recipe. If you love beef stroganoff, you are going to love this chicken stroganoff bake. The tender chicken pieces smothered in creamy stroganoff sauce is so good and the whole family will approve, I am sure of that.
I didn't add paprika to the sauce, but you certainly could in a pinch add it to taste or instead of red pepper flakes.
You can use rotisserie chicken in this recipe or even boneless skinless chicken thighs if you prefer.
If you don't have sour cream on hand, a plain Greek yogurt could work but won't be as ideal.
INGREDIENTS:
3 large chicken breasts, cut into bite-sized pieces
1/2
tsp salt (2 mL)
1/2
tsp black pepper (2 mL)
1 medium onion, diced
1 lb sliced mushrooms (0.45 kg)
1 tbsp minced garlic (15 mL)
Seasoning salt
3/4
cup grated Mozzarella cheese (175 mL)
Condensed Soup:
4 oz cream cheese (125 g)
1/2
cup heavy cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
Liquid sweetener to equal 2 tsp sugar (10 mL)
2 tsp onion powder (10 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1 tsp Montreal Chicken seasoning (5 mL)
1 tsp salt (5 mL)
1 tsp black pepper (5 mL)
1/2
tsp red pepper flakes, OR more for extra spice (2 mL)
1 cup water (250 mL)
1 cup sour cream (250 mL)
INSTRUCTIONS:
Preheat the oven to 350°F (180°C).
In large bowl, toss chicken pieces with salt and
pepper.
In large nonstick skillet, cook onions in olive oil over medium heat. When the onions are softening, add the mushrooms and garlic. Cook until mushrooms have released their liquid and are browning slightly. Sprinkle with a little seasoning salt. Set aside. In same skillet in olive oil and over medium heat, sauté half the chicken pieces at a time until browned lightly on both sides and almost cooked through.
Condensed soup: In saucepot or deep frying pan, combine cream
cheese, heavy cream, water, olive oil, Liquid sweetener, onion powder,
cornstarch, OR arrowroot powder (mix with a little cream first), Montreal
Chicken seasoning, salt, black pepper, pepper flakes and water. Whisk from time to time until the soup is
smooth. Whisk in sour cream. Set aside.
In large bowl, combine cooked chicken and condensed
soup. Spread out in 9 x 12-inch (23 x 33
cm) dish. Cover with foil. Bake 15 minutes. Remove foil.
Top with Mozzarella cheese and bake 15 more minutes. Broil if desired to brown the cheese more.
Yield: 8 servings
1 serving
257.0
calories
16.5
g protein
18.3
g fat
1.0 g fiber
6.3
g net carbs