We were originally going to make a chicken-stuffed pumpkin, but didn’t end up having any bread ready in time. Rather than put dinner off until about 10:00 at night, I improvised a chicken stroganoff based on my family’s beef stroganoff recipe. I had a previously-cooked chicken in the fridge (using this recipe), so I used the wings and leg quarters, saving the breast meat for Sarah’s sandwiches.
* 1 tbsp butter
* 1 lb mushrooms (I used a mix of several fresh mushrooms, but any will work)
* 1/2 onion
* 1 lb pre-cooked chicken
* 1/2 pound egg noodles
* ground pepper
* 1 cup pan drippings (or chicken stock)
* 1/4 cup white wine (or water)
* 3/4 cup sour cream
Heat butter in a large pot on med-high heat.
Once butter is sizzling hot, add mushrooms and onions.
Cook until mushrooms are have started releasing their delicious liquids, about 5 minutes.
Crack on some pepper, and add egg noodles, pan drippings/stock, and wine.
Lower heat to medium-low and cover.
Cook until noodles are soft and liquids are absorbed, about 10-15 minutes.
Remove from heat, then add sour cream and stir until creamy.