Best Creamy Chicken Chipotle Stroganoff Recipes

CREAMY CHIPOTLE CHICKEN BREAST

Steps:

• Season the chicken breasts with garlic powder, salt, and pepper.
• Heat oil in a large skillet to medium high.
• Once the oil is hot, add the chicken breasts and cook for 3 minutes per side, turning once. They have to look lightly golden. Remove the chicken and place on a plate.
• While the chicken is cooking, add the heavy cream, milk, LA MORENA®Chipotles in Adobo, and powdered chicken bouillon into your blender. Process for a couple of minutes until it has a fine texture.
• Using a paper towel, clean up any excess oil from the skillet where you cooked the chicken. Turn the heat to medium and pour the creamy chipotle mixture in to slowly cook. Make sure to watch the heat, as the sauce has to be gently simmering, NOT boiling. Too much heat will affect the cream and it will curdle. Cook for 4 minutes and then add the chicken breasts.
• Cook for 4 more minutes, turning the chicken breasts if needed to have an even cooking.

CAMPBELL'S® ALL-IN-ONE CREAMY CHICKEN STROGANOFF

Steps:

• Season the chicken as desired. Melt the butter in a large deep non-stick skillet over medium-high heat. Add the chicken and cook, breaking up with a spoon, 8 minutes or until no longer pink.
• Add the onion, mushrooms, and garlic. Saute 3 minutes or until slightly softened.
• Stir in the soup, water, milk, lemon juice, and Worcestershire sauce; heat to a boil. Stir in the noodles. Reduce the heat to medium. Boil gently, uncovered, stirring often, 8 minutes.
• Add peas. Cook, stirring often, 3 to 5 minutes or until noodles have reached desired tenderness.

CREAMY CHIPOTLE CHICKEN

Steps:

• Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

CREAMY CHICKEN CHIPOTLE STROGANOFF

Steps:

• In a deep and large frying pan or a dutch oven that has been lightly oiled or sprayed with cooking spray,saute chicken and onions for about 5 to 7 minutes or until chicken is cooked through and no longer pink in the middle.
• Add broth, UNdrained mushrooms and UNcooked noodles and mix well. Bring to boil, then reduce heat to medium-low.
• Cover and simmer 10 to 12 minutes or until noodles are tender and only a small amount of liquid remains.
• Stir in peppers and cook for 2 minutes, stirring a few times to keep from sticking.
• Remove from heat and stir in sour cream.

CREAMY CHICKEN STROGANOFF

Steps:

• Put a large pot of water on high heat to boil. Add pasta and cook to box's directions once boiling.
• While water is boiling/pasta is cooking: heat oil in a large skillet and add onion.
• Saute for 2-3 minutes until the onion begins to become translucent.
• Add chicken and garlic, raise heat to medium high and cook until chicken starts to brown.
• Push mixture to one side of the pan. In the empty side, add butter and melt. Add flour and cook for 1 minute to make a roux.
• Carefully whisk in chicken broth. Bring to a simmer. Sauce should begin to thicken due to the roux.
• Add the sour cream and mix thorougly.
• Add salt and pepper to taste.
• Mix with, or serve over pasta. Serve with French bread and salad for a deliciously easy meal.