No ImageRotisserie Chicken Stroganoff

Did you make it? Rate it!

  1. Bianca

    Really good sauce recipe but it completely gets absorbed by the shredded up chicken that you throw in at the end. Leaving the pasta pretty dry. When I do it again, I’ll just toss some chicken with the pasta and then pour the sauce on top after it’s in the bowls.


  2. Loveita

    This was really bland in both taste and appearance. I would recommend moving from the limitations of classic stroganoff and adding more seasoning. If I could remake it, I would spice it up with diced pablano peppers, diced green onion, white pepper, a half teaspoon of stone ground mustard, diced tomatoes and the tiniest pinch of sugar. Once you’ve added the sour cream, there’s no reheating to cook in more seasoning which is too bad.


  3. Shelley Russow

    Simple, very easy to prepare! Tastes sooo good! Really was a hit! Thank you! It will become a favorite in our house. I will definitely pass recipe along to friends and family! Thanks for making my life easier!


  4. Sciencemom

    I really liked it! But I need to cut the recipe in half for myself and my mom. I have lots of leftovers! I think I’ll see how my niece and her family like it as well!
    I also really liked that although I didn’t have Crimini mushrooms, so I used canned, I had all the ingredients needed without having to go to the store! My last onion wasn’t quite a cup’s worth, the 4 oz. generic can of mushrooms sufficed quite well, the garlic came from a jar, I used 2 bouillon cubes to make 2 cups of broth, my Rotisserie chicken was already half gone but I had more than enough for this recipe and my Parsley came from a bottle, dried.
    With all those “downgrades” this recipe produced a delicious supper.
    I will make it again! AND I will share it!


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  5. Dee

    Really good. Will definitely make again.


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