Quick Chicken Stroganoff

This recipe comes from the Seton Silver Anniversary Cookbook 1950-1975. I was skeptical at first since the ingredient list was so small, but I'm glad I made it (I did tweak it a bit by adding Italian seasoning, onion powder, and garlic powder.This was the best recipe I had made from my budget freezer meals. I highly encourage you to give this one a try!

Ingredients:

• 6-5 boneless, skinless chicken thighs
• 1 teaspoon salt
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 - 15oz can tomato sauce
• 4 tablespoons butters
• 2 cloves garlic, minced
• 1 cup sour cream
• 8oz mushroonms
• 3 cups penne pasta

Instructions:

Fresh meal:

1. Place all ingredients in slow cooker except chicken and stir. Add chicken and cook for 4 hours on high or 6 hours on low. Shred chicken when fork tender.
2. Make pasta and serve with sauce over top.

Freezing instructions:

Add ingredients into 1 gallon sized ziplock bag or divided into 2 quart sized ziplock bags and freeze. Don't forget to label and date them.

To cook:

1. Place into a slow cooker right from the freezer and cook for 4 hours on high or 6 hours on low. Shred chicken when fork tender.
2. Make pasta and serve with sauce over top.