Chicken Stroganoff

A stroganoff variation with chicken found in
“A Sampler of Modern Sour Cream Recipes”
published by the American Dairy Association in 1970

Chicken Stroganoff

Beef Stroganoff (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef or served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe such as this one.

Various explanations are given for the name, presumably derived from some member of the large and important Stroganov family, perhaps Alexander Grigorievich Stroganoff of Odessa or a diplomat, Count Pavel Stroganov.

Preheated oven to 350 F
8 servings

2 broiler-fryer chickens (2 1/2 – 3 Ibs. each),
cut int serving pieces
1 cup regular all-purpose flour
1 tablespoon salt
1 tablespoon paprika
2 teaspoons poultry
1/2 teaspoon pepper
1 pound fresh mushrooms, halved or sliced
1/2 cup chicken broth
2 cups dairy sour cream at room temperature
1/2 cup cottage cheese
Chopped parsley
Noodles to taste, enough for 4 servings


Cook noodles; drain and set aside. Cut meat,into serving pieces. Mix 2 tablespoons flour, salt and 1/4 teaspoon pepper; coat meat with mixture. In large skillet, with cover, melt butter; brown meat slowly. Add water, cover and simmer 20 minutes. Remove meat from skillet. Into drippings blend 2 tablespoons flour, onion, garlic salt, Worcestershire sauce and 1/4 teaspoon pepper. Stir in 1/2 cup sour cream. Mix noodles with cottage cheese and sour cream sauce. Tum into casserole; top with meat. Cover; bake 25 minutes. Remove cover; spoon on remaining sour cream;sprinkle with pimiento and parsley, if desired.Return to oven 5 minutes.