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Sanderson's Cookbook, Easy Chicken Stroganoff
Easy Chicken Stroganoff
4 boneless, skinless chicken breasts
1 tablespoon vegetable oil
6 ounces sour cream
1 can cream of mushroom soup
8 ounces milk
Garlic salt
Pepper
Cut chicken breasts into fingers and saute in oil over medium heat until no longer pink. Season with garlic salt and pepper. Add cream of mushroom soup, sour cream, and milk, and stir until mixture is creamy. Pour into baking dish and bake in 350 degree oven for 45 minutes or until slightly browned on top. Serve over brown rice or your base of choice. Serves four (or one Maine Coon cat [burp!]).
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