Chicken Stroganoff

We really love pasta at our house. Like, really. Especially my husband. This was a nice hearty dish, and totally has "comfort food" written all over it! The original recipe calls for canned mushrooms, but I used raw/fresh mushrooms, it was so much better! So, if you can, use fresh mushrooms. I have made it both ways, and it was good with canned mushrooms too. :)

Chicken Stroganoff

4 bacon strips, diced
1 lb. chicken, cubed
1 med. onion, chopped
8 oz. sliced mushrooms (more or less depending on personal preference)
1 1/2 c. chicken broth
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. paprika
Pepper, to taste
2 Tbs. all purpose flour
1 c. sour cream
Hot cooked noodles
Additional paprika, optional

In a skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, and reserve two Tbs. drippings.

In the drippings, cook the chicken, onion, and mushrooms until the chicken is no longer pink, and the mushrooms are tender. Add the broth, garlic, salt, paprika, pepper, and bacon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Combine flour and sour cream until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over noddles. Sprinkle with paprika if desired.

Source: Adapted from Taste of Home