Chicken Stroganoff - Who Knew

I found this recipe and I just knew I had to try it. I just can't figure out why I have never thought of this before. I mean anything that can be done with beef can be done with chicken. This recipe came from the March/April 2011 issue of GRIT magazine (www.Grit.com) in the Comfort Foods area. There are a couple of tweaks I would give it next time; I'll discuss them after I give the complete recipe.

Chicken Stroganoff


1/3 stick butter
3 medium to large chicken breasts
Salt and pepper to taste
2 cans cream of mushroom soup
1 small carton sour cream

(1) Melt butter in pan. Add chicken breasts (can be taken right from freezer, washed and thrown in the pot), salt, pepper and soup. Cover and simmer, checking after 30 minutes, then checking every hour or two. Add a little additional butter, if needed, to keep chicken from burning. Cook 3 to 4 hours.

(2) Add sour cream and cook an additional 30 minutes to 1 hour. If chicken is falling apart and liquid is blending together, it's done. Serve over rice or noodles, with a tossed salad on the side.

That's the whole recipe. However, instead of cooking over the stove, I put it in a crockpot (I love to slow cook my meat). I did put in the butter first, however because my chicken breasts had skin on, I didn't feel it needed the butter. If I had the skin off the chicken breasts, then I think the butter would be good. I also felt that 2 cans of mushroom soup was too much for 3 breasts of chicken. I believe that it was a little runny and maybe I could have added another chicken breast. I would not add the sour cream until almost ready to serve, the sour cream could cause separation when heated to long. I also would de-bone the chicken breast so that when it is eaten you don't have to worry about bones. I cooked it in the crockpot the same amount of time as over the stove, maybe a little longer, but it is so much easier.

Try it, let me know what you think.

Day Eleven

Today I made this delicious broccoli casserole. It was to die for. My husband even said it was fabulous and he normally doesn’t say anything about my food.

I found this recipe in a 2006 Taste of Home® magazine. It was in the October/November 2006 issue to be exact and it is called Comforting Broccoli Casserole by Kimberly Laabs.

I was looking through the magazine and decided to make it for our Christmas Day lunch, but I needed to try it out first. However, I didn’t need to because everything I have ever made from Taste of Home® is enjoyable.

The recipe is as follows:

2 eggs, lightly beaten
1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 cup (4 oz.) shredded cheddar cheese
1 cup (4 oz.) shredded Swiss cheese
½ cup Mayonnaise
2 T. butter, melted
1 pkg. (16 oz.) frozen broccoli cuts, thawed
1 pkg. (10 oz.) frozen chopped broccoli, thawed
¼ cup dry bread crumbs

In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to greased 1 ½ qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400º for 30-35 minutes or until heated through.
Yield: 8 servings.

The only thing I changed is that I used fresh broccoli and pre-cooked them. I also think that I would take the foil off at least 10 minutes before the timer goes off to get the topping browned a little bit. I think it would look prettier.