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Chicken Stroganoff

8 chicken breasts, boned and skinned
1 16 ounce carton sour cream
1 can cream of mushroom soup
2 cups flour
pepper to taste
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
2 cups sharp Cheddar cheese, shredded
oil for frying
cooked rice

Mix sour cream and soup together; set aside. Place flour and all seasonings together in a small paper bag. Toss each piece of chicken in flour mixture. Brown chicken in hot oil. Place browned chicken in a 9 x 13 casserole pan. Top chicken with soup mixture and bake at 350F for 45 minutes. Top with cheese during the last 15 minutes of baking. Serve with rice. Serves 8.

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