Rotisserie Chicken Stroganoff Recipe

Cook the egg noodles in salted water according to the package directions.

Once the noodles are cooked, drain and return them to the pot with two tablespoons of butter, and toss to coat.

Melt the remaining two tablespoons of butter in a large skillet over medium heat.

Add the onions and mushrooms, and cook for 6 to 8 minutes until the vegetables have softened and are browned in spots.

Add the garlic and cook for a final 30 seconds, until the garlic is fragrant. Season with a pinch of salt and pepper.

Add the flour to the skillet and use a spatula to work the flour into the vegetables, forming a paste-like coating on the vegetables.

Cook for 1 minute and then add the Worcestershire sauce, salt, and some freshly ground black pepper.

Slowly add the chicken stock in ½-cup increments, stirring constantly to prevent lumps.

Once the chicken stock has been added, let the sauce thicken for a few minutes and then stir in the shredded chicken.

Remove the pot from the heat and add the sour cream, and stir to combine.

Taste the sauce and season it with salt and pepper to preference.

Return the pan to low heat and warm until the sauce is once again piping hot. (If not yet serving the sauce immediately, the sauce can be kept warm on very low heat for a little while. Be careful as it will curdle over higher heat.)

If at any point the sauce gets too thick, thin it with a drizzle of cooking water from the pasta.

Serve the stroganoff either by stirring the noodles straight into the sauce to combine everything, or portioning out the noodles onto individual plates and spooning the sauce over the top.

Garnish with fresh parsley.