Chicken Stroganoff
1/4 thinly sliced green onions with the tops
1 clove garlic, crushed
2 tbsp margarine or butter
2 tbsp Bisquick baking mix
1-1/2 tsp Worchestershire sauce
1/4 tsp salt
1/4 tsp pepper
1 c. milk
2 c. cut up cooked chicken
1/2 c. sour cream
1 4-oz. can mushroom stems and pieces drained
In 10-inch skillet cook and stir onions and garlic in margarine until
translucent. Stir in baking mix. Worchestershire sauce, salt and
pepper. Cook over low heat stirring constantly until bubbly. Remove
from heat. Stir in milk, gradually. Heat to boiling stirring
constantly. Cook and stir one minute. Stir in chicken, sour cream
and mushrooms. Heat thoroughly. Sprinkle with snipped, fresh parsley
and serve with hot cooked noodles.
Happy cooking and eating
Sherri
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