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Chicken Stroganoff Over Baked Potatoes

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Chicken Stroganoff Over Baked Potatoes Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
495
Calories from Fat
36
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
71mg
24%
Sodium
459mg
19%
Total Carbohydrates
75g
25%
Dietary Fiber
8g
32%
Sugars
10g
Protein
39g
Calcium
208mg
21%

Number of servings: 4

Calories per serving: 495

Preparation time: 30 min

Total time: 55 min

Ingredients

4 (10-oz) large russet potatoes, (washed and dried with a paper towel)

Nonstick cooking spray

1 tsp olive oil

1 lb chicken breasts, boneless, skinned, cut into 1-inch pieces

4 sliced green onions, tops included

2 cups button mushrooms, sliced in half

2 cups nonfat or 1% milk

2 12 tbsp flour

1 tsp onion powder

14 tsp garlic powder

12 tsp salt

14 cup chopped fresh parsley

Directions

Preheat oven to 425°F.

1. Pierce potatoes in several places to allow steam to escape during cooking. Place potatoes on baking sheet. Bake 40 to 55 minutes or until tender when pierced with a fork. (Or microwave potatoes on high for 5 to 9 minutes each.)

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add chicken and cook 4 to 5 minutes or until cooked through.

3. Set chicken aside.

4. Add onions and mushrooms to the skillet and sauté for 3 to 4 minutes.

5. In a small bowl combine milk, flour, onion powder, garlic powder, and salt. Add to the skillet. Stir with a wire whisk and cook 4 to 6 minutes or until thickened.

6. Add the chicken and stir 2 more minutes to heat through.

7. Slice the baked potatoes in half and spoon the chicken mixture on top. Sprinkle with parsley.

Makes 4 servings.

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