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    Chicken and Mushroom Stroganoff

    1 tablespoon margarine or butter
    1 pound boneless, skinless chicken breasts, cut into 8 pieces
    1 can (4 ounces) mushroom pieces and stems, drained
    1 package Betty Crocker Hamburger Helper stroganoff
    2 1/2 cups hot water
    1 cup milk
    1 package (3 ounces) cream cheese, cut into cubes and softened
    2 tablespoons milk

    Melt margarine in 10-inch skillet over medium-high heat. Cook chicken in margarine, stirring occasionally, until golden brown.

    Stir in mushrooms; cook 1 to 2 minutes, stirring frequently. Stir in Sauce Mix, hot water, 1 cup milk and the cream cheese. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; heat to boiling. Reduce heat; cover and simmer 7 minutes, stirring occasionally. Remove from heat.

    Stir together Sour Cream Mix and 2 tablespoons milk about 30 seconds or until smooth; stir into pasta mixture. Let stand uncovered about 5 minutes or until sauce is as thick as you’d like (sauce will thicken as it stands).

    High Altitude (3500-6500 ft): Increase simmer time to 9 min.

    Makes 6 to 8 servings

    This recipe displayed with permission from General Mills, Inc.

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