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 courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.