Rating: 4 stars 3.7
47 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 6

The Greek yogurt gives the same tang as sour cream and the low-fat cream cheese adds thickness. My family didn't know the difference. Just made sure your yogurt is plain and not strawberry like I almost got. Serve over noodles or rice.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes.

  • Pour 1/2 cup chicken 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.

  • Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes.

  • Stir 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

409 calories; protein 25.2g; carbohydrates 13.2g; fat 28.4g; cholesterol 98.3mg; sodium 573.8mg. Full Nutrition