*  Exported from  MasterCook II  *
 
                       Thomas' Chicken Stroganoff C/P
 
 Recipe By     : Lynn Thomas
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Crockpot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    chicken breast halves
    1      pound         mushrooms -- sliced
    1      medium        onion -- sliced
    3      cloves        garlic -- minced
    6                    green onions--
                         white part only -- sliced
                         green onion tops, sliced -- reserved
      1/4  teaspoon      dried thyme
      3/4  cup           white wine
      1/2  teaspoon      fresh ground black pepper
    1      teaspoon      dry mustard
      3/4  cup           chicken broth
    1 1/2  cups          sour cream, regular or low-fat
      1/2  cup           Wondra (quick mixing flour)
   12      ounces        egg noodles -- cooked as directed
 
      Bone and skin chicken breasts. Cut into 1/2 cubes. Combine all 
 ingredients, except sour cream and flour. Place in a 4 to 5 quart 
 crockpot. Cook on low for approximately 6 to 7 hours, stirring once 
 or twice, if possible.
      Increase heat to high. Mix sour cream and flour together. Stir 
 some of the hot liquid from the crockpot into the sour cream mixture; 
 then stir the sour cream mixture into the slow cooker, mixing well.
      Cover and cook on high for 30 minutes more or until slightly 
 thickened. Serve over cooked noodles or stir noodles into Chicken 
 Stroganoff. Sprinkle reserved sliced green onions over top. Recipe by 
 Lynn Thomas dcqp82a.
 
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