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. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.