1 year ago

Chicken Meatball Stroganoff

Try this delicious chicken spinoff of the classic beef stroganoff. Bell & Evans makes prep easy with their Chicken Meatballs.

Ingredients

  • 1 box Bell & Evans Traditional Chicken Meatballs
  • 4 Tbsp unsalted butter, divided
  • 8 oz. cremini mushrooms, sliced
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 cup flour
  • 3 cups chicken stock
  • 1 Tbsp Worcestershire sauce
  • 1/4 cup sour cream
  • 1 lb. egg noodles, cooked
  • 2 Tbsp chopped parsley

Directions

  1. Heat oven to 375 F. Place meatballs on a baking sheet and bake for 30 minutes. Set aside.
  2. Add 2 tablespoons of butter to a cast-iron skillet on medium-high heat. Add mushrooms, salt and pepper and cook for about 3 minutes.
  3. Reduce heat to medium and melt remaining 2 tablespoons of butter into the mushrooms. Add flour and stir, cooking for 30 seconds, until all flour is incorporated into the butter and mushrooms. Add chicken stock and Worcestershire sauce to the pan and stir until smooth.
  4. Add baked meatballs to the pan and simmer for 5 minutes.
  5. Add sour cream and cook an additional 1 to 2 minutes.
  6. To serve: Add cooked egg noodles to a serving dish and top with the meatballs and sauce mixture. Sprinkle with fresh parsley.