Chicken Stroganoff

You can make this recipe for 8 servings by increasing the amount of chicken breasts to 3 pounds. There will be enough stroganoff sauce to accommodate more servings.

Serves 6

Ingredients:

• Nonstick spray
• 1 (10 ½-ounce) can cream of mushroom soup
• 1 (4-ounce) can sliced mushrooms, drained
• 1 tablespoon Worcestershire sauce
• 2 ½ pounds skinless, boneless chicken breasts
• 1 (16-ounce) carton sour cream
• Cooked, buttered egg noodles

1. Treat crock of the slow cooker with nonstick spray. Add the soup, mushrooms, and Worcestershire sauce; stir to mix.
2. Cut the chicken breasts into bite-sized pieces; add to the cooker and stir into the sauce. Cover and cook on low for 8 hours.
3. Stir in the sour cream; cover and continue to cook long enough to bring the sour cream sauce to temperature, or for about 30 minutes. Serve over cooked, buttered egg noodles or, if you prefer, over toast or biscuits.