Chicken Stroganoff

This past Saturday's Cookbook creation was from The Happy in a Hurry Cookbook, a birthday gift a few years ago.  This was another recipe were we had just about everything on hand except the mushrooms.  Recipe made a lot when you are cooking for two now, so we had a leftover night mid week to clean out the refrigerator.  This is delicious and comes together quickly. We will be making this again soon.

2 tablespoons olive oil

2 lbs. boneless skinless chicken breast, cut into 3/4 inch cubes

2 tsp freshly ground black pepper

1 12 oz bag egg noodles

1 large yellow onion, medium diced

1-10 oz. package of button mushrooms, halved

1-10.5 oz can condensed cream of chicken soup

1 packet of Lipton onion soup mix

1 1/2 cups low-sodium chicken stock

2 teaspoons flour

4 oz. cream cheese, room temperature, cubed

In a large skillet, heat the olive oil over medium high heat. Add the chicken, season with 1 tsp black pepper, and sauté until all the pink is gone and the chicken is cooked through. This is about 10 minutes. Remove to a plate and set aside.

Meanwhile in a large pot of boiling water, cook the noodles according to the package directions.  Leave the noodles in the water until ready to serve.

Add the mushrooms and onions to the skillet, return the heat to medium high and cook, stirring often until the onion is softened and the moisture from the mushrooms disappears, about 10 minutes. Return the chicken to the pan.  Add the cream of chicken soup, onion soup mix, stock, flour and remaining 1 tsp of black pepper and stir well.   Cook, stirring often until bubbles form around the rim of the pan, then simmer for 2 to 3 minutes so it is nice and hot.

Remove from heat, stir in the cream cheese, and let the cheese melt. Give another good stir and it's ready.  Drain the noodles, plate and then ladle the stroganoff on top.