Chicken Mushroom Goulash


Chicken Mushroom Goulash

EDR Chicken Mushroom Goulash
4 ounces chicken and 1/2 cup veggie mixture
25 Min

If you're a fan of beef goulash or pork goulash, then you're going to love our Chicken Mushroom Goulash. We added fresh mushrooms to this goulash to give this classic favorite a tasty twist!

What You'll Need

  • 1 tablespoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • 1 tablespoon canola oil
  • 1/2 cup chopped onions
  • 1 (8-ounce) package sliced mushrooms
  • 1 (14-1/2-ounce) can no-salt-added diced tomatoes
  • 1 teaspoon garlic powder
  • 1 (10-3/4-ounce) can condensed cream of mushroom soup, reduced-sodium
  • 1/2 cup water

What to Do

  1. In a medium bowl, combine paprika, salt, and pepper. Add chicken and toss until evenly coated.
  2. In a soup pot over high heat, heat oil. Add chicken and onion and cook 5 minutes. Stir in mushrooms and continue cooking 3 to 4 minutes, or until chicken is browned. Add tomatoes, garlic, soup, and water.
  3. Cover, reduce heat to low, and simmer 15 to 20 minutes, or until chicken is no longer pink in center.

Just a Suggestion!

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 208
  • Calories from Fat 57
  • Total Fat 6.4g 10 %
  • Saturated Fat 1.1g 6 %
  • Trans Fat 0.0g 0 %
  • Protein 27g 54 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 74mg 25 %
  • Sodium 454mg 19 %
  • Total Carbohydrates 11g 4 %
  • Dietary Fiber 2.5g 10 %
  • Sugars 4.7g 0 %

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This looks delicious, but I don't eat processed foods. Is there a substitute for the creamed soup? Many thanks.

Hello! The only substitute for a creamed soup that is not processed would be a homemade roux. Whisk 2 TBLs of flour into 1/2 cup of milk until smooth. Add this to recipe in place of soup. This will help thicken the sauce. Hope that helps!

do you drain the diced tomatoes or add that as well... thanks!

Hi there! Do not drain these canned tomatoes. :) Hope this helps!

do you drain the diced tomatoes or add that as well... thanks!

This is a great recipe-family loves. I did add some celery carrots that I had on hand. Also, I used homemade cream soup (my son must have gluten free). We ate served over Zatarains long grain/wild rice. Especially good with Texas toast.

Wow, this was much better than I expected. I replaced the fresh mushrooms with canned because it's what I had available and served it over brown rice. The recipe took me a bit longer than it should have since I only had frozen chicken breast with bones. So I thawed the chicken and separated it from the bones. Don't be afraid to experiment and try other versions!

Sounds like you're having fun in the kitchen! We're so glad you enjoyed this recipe, and thank you for commenting. :)


Excellent recipe! Quick and easy to prepare.

Simple! Tasty! Hearty! Okay, so I substituted the chicken breasts with a shortcut - Perdue roasted chicken breast strips, cut into 1/2-inch pieces. Two bags is about 11/4 pound of meat. I also sauted the chicken and onions in a non-stick frying pan and added the mushrooms. Since I was making pasta, I reserved 1/2 cup of the hot pasta water and put it back into the soup pot in which I cooked the pasta, added the tomatoes and Cream of Mushroom (or Celery) soup, then added the chicken/onion/mushroom mix. Time is shortened due to the fact that the Perdue chicken strips are already cooked/roasted, so they only need to be heated up while the onions and mushrooms reduce. VERY good recipe!


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