Chicken Mushroom Goulash

(4 Votes)
EDR Chicken Mushroom Goulash
SERVES
6
COOK TIME
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.
Notes

Serve over brown wild rice or whole grain noodles.

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 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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. :)

LOOKS GREAT, CAN SERVE OVER ORZO ALSO WITH A BIT OF SPRINKLE OF CHEESE OF YOUR CHOICE..GOING TO MAKE SOON.

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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