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Chicken Mushroom Goulash

(6 Votes)

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SERVES: 6

SERVING SIZE: 4 ounces chicken and 1/2 cup veggie mixture

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

In a medium bowl, combine paprika, salt, and pepper. Add chicken and toss until evenly coated.
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.
Cover, reduce heat to low, and simmer 15 to 20 minutes, or until chicken is no longer pink in center.

Just a Suggestion!

We like to serve this over brown wild rice or whole grain noodles!
If you love mushrooms, don't miss our collection of Healthy Mushroom Recipes.
For more amazing dinner recipes, make our Hungarian Beef Goulash!

If you love these recipes, then you'll love this FREE eCookbook!

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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 %

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niki

Sep 07, 2020

This looks delicious, but I don't eat processed foods. Is there a substitute for the creamed soup? Many thanks.

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Test Kitchen Team

Sep 14, 2020

Hello! The only substitute for a creamed soup that is not processed would be a homemade roux. Whisk 2 TBLs of flour into 1/2 cup of milk until smooth. Add this to recipe in place of soup. This will help thicken the sauce. Hope that helps!

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CeeTee

Jan 04, 2020

do you drain the diced tomatoes or add that as well... thanks!

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Test Kitchen Team

Jan 06, 2020

Hi there! Do not drain these canned tomatoes. :) Hope this helps!

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CeeTee

Jan 04, 2020

do you drain the diced tomatoes or add that as well... thanks!

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Member 9897259

Oct 09, 2018

This is a great recipe-family loves. I did add some celery carrots that I had on hand. Also, I used homemade cream soup (my son must have gluten free). We ate served over Zatarains long grain/wild rice. Especially good with Texas toast.

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TLCTimFL

Aug 24, 2017

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!

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Test Kitchen Team

Aug 25, 2017

Sounds like you're having fun in the kitchen! We're so glad you enjoyed this recipe, and thank you for commenting. :)

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grafra102 6990201

Jun 11, 2017

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

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sushisue

Dec 29, 2016

Excellent recipe! Quick and easy to prepare.

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jlf3563 6982455

Jul 18, 2016

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!