Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 4 to 5 servings.
Course
Credit
Sharon Schmidt, Chicago, Illinois
Ingredients
3 tablespoons vegetable oil
3 tablespoons butter
2 boneless, skinless chicken breast halves, cut into bite-size pieces
2 links cajun pork sausage, cut into bite-size pieces
cajun seasoning, to taste
poultry seasoning, to taste
garlic powder, to taste
cayenne pepper, to taste
smoked paprika, to taste
dash of cumin
dash of chili powder
1 onion, finely chopped
2 tablespoons all-purpose flour
3 to 4 cups chicken stock
2 cans (10.5 ounces each) cream of mushroom soup
3/4 cup sliced fresh mushrooms
1/2 cup sour cream, or to taste
freshly ground black pepper, to taste
12 ounces cooked egg noodles
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