Baked Chicken Stroganoff
|Flour||1⁄4 Cup (4 tbs)|
|Chicken||3 Pound (Disjointed)|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), mashed|
|Lemon juice||3 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Canned mushrooms||8 Ounce|
|Medium noodles||8 Ounce|
|Sour cream||1 Cup (16 tbs)|
Combine flour, salt and pepper; roll chicken in flour mixture.
Brown chicken slowly in butter in skillet; transfer to baking dish.
Add onion and garlic to skil- let drippings; stir in lemon juice, chicken broth and mushrooms.
Simmer for about 5 minutes; pour over chicken.
Cover baking dish.
Bake at 350 degrees for 30 minutes.
Break noodles into 1-inch pieces; cook according to package directions.
Re- move chicken from baking dish; keep warm.
Add noodles to sauce in baking dish; cover.
Bake for 15 minutes longer.
Stir sour cream and paprika into noodle mixture.
Turn into serving dish; top with chicken.