Yesterday I shared with you one of my most favorite slow cooker recipes- Sherry Mushroom Crock Pot Chicken.
What makes this recipe even more loveable is that the leftovers make for a yummy Chicken Stroganoff in no time flat! We love, love, love Beef Stroganoff and this chicken twist switches things up a bit for us from time to time.
I took approximately four leftover thighs with the remaining sauce and pulled the very tender meat apart with two forks and added 1/2 cup of milk to it before reheating in the microwave.
Meanwhile I boiled up about half of a 12 oz bag of whole grain egg noodles…
We heart the Ronzoni Healthy Harvest brand ’round these parts…
Add the cooked noodles to the chicken and the sauce and stir ‘er up.
That’s it… easy peasy!
Two meals in a snap.
I just love it when that happens!
Whole Grain Chicken Stroganoff
Ingredients
- 6 oz Whole Grain Egg Noodles Cooked
- 4 Leftover Sherry Mushroom Chicken Thighs in Sauce
- 1/2 Cup Milk
Instructions
- Take leftover Sherry Mushroom Chicken Thighs and shred meat with two forks.
- Add 1/2 Cup Milk and reheat in the microwave.
- Add cooked noodles and stir.
[…] other Slow Cooker Favorites for chicken are this Sherry Mushroom Chicken Recipe and the Whole Grain Chicken Stroganoff we make with the leftovers… […]