Chicken Stroganoff

Surprised at how good it was!  I am not usually a big one pot meal person, but this will be a go-to when I have something to take to sick or grieving friends and when I need a do ahead that heats up easily when guests arrive, especially from out of town.  We loved it. I had to add more wine and stock while the noodles were cooking but I used high quality noodles that always take longer to cook (fresh made locally/dried). I wanted to add spinach (or peas) but wanted to see how the liquid balanced out the first time.

We roasted zucchini, yellow squash and Brussels sprouts separately with olive oil, salt and pepper and added at the end

Defiantly making this again

I made the recipe as written except I used leftover chicken and it was perfect. I would recommend making it in advance and refrigerating it as it gets tastier if it sits a bit. Also, I used about half of the sour cream and found it plenty creamy.