2cans cream of mushroom soup undilutedone can is 10.5 ounces net weight
1can cream of chicken soup undilutedone can is 10.5 ounces net weight
2cans mushroomsundrained (stems and pieces will do just fine–4 ounces each can) or 8 oz container white mushrooms, sliced
2teaspoonsfinely minced or crushed garlic
1cup8 ounces sour cream
1 8-ouncepackage brick cream cheesesoftened and cubed
1teaspoonvegetable of olive oil
2chicken bouillon cubes
24-ouncepackage of wide egg noodles
Salt and black pepper to taste
Place the minced onions in the bottom of a slow cooker coated with non stick spray.
Place the chicken breasts on top of the onions.
Stir all three sauces and mushrooms together in a bowl.
Cover the chicken with the soup and mushroom mixture.
Cook on LOW for 5 hours. This dish will hold for up to 9 hours on LOW.
One hour before you want to serve your Stroganoff Light, take out the chicken breasts and cool them for 10 minutes on a carving board. Then cut the chicken breasts into bite-size pieces. Place the chicken pieces back in the slow cooker.
Add minced garlic, a cup of sour cream, cubed cream cheese, and salt and pepper to the slow cooker.
Mix everything together, cover, and turn the slow cooker up to HIGH. Cook for another 30 minutes.
Meanwhile, add noodles, 1 tsp oil, 2 chicken bouillon cubes, and water to a large pot.
Cook the noodles according to the package directions then drain.
Add 1 tbsp of butter and toss to coat.
To plate: add warm noodles to a plate and top with a couple ladles of Stroganoff Light!
Recipe from "Triple Chocolate Cheesecake Murder" by Joanne Fluke.