Recipe Details
Ingredients
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2tablespoonsbutter, or as needed
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1 ½cupssliced fresh mushrooms
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1onion, chopped
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2cupschicken stock, divided
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2tablespoonsall-purpose flour, or as needed
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2cupsplain Greek yogurt
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4ouncesreduced-fat cream cheese, cut into pieces
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½poundshredded cooked chicken, or more to taste
Cooking Directions
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Melt butter in a skillet over medium-high heat. Sauté mushrooms and onions in hot butter until soft and caramelized, about 5 minutes. Pour 1/2 cup stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
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Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Pour in remaining 1 1/2 cups stock; simmer, stirring occasionally, until sauce thickens, about 5 minutes.
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Whisk yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories409 | |
| % Daily Value * | |
| Total Fat 28g |
36% |
| Saturated Fat 14g |
70% |
| Cholesterol 98mg |
33% |
| Sodium 574mg |
25% |
| Total Carbohydrate 13g |
5% |
| Dietary Fiber 1g |
4% |
| Total Sugars 6g |
|
| Protein 25g |
50% |
| Vitamin C 3mg |
3% |
| Calcium 52mg |
4% |
| Iron 2mg |
9% |
| Potassium 306mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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