Chicken Stroganoff

• 1 ½ – 2 cups leftover roast chicken, shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 ¼ cups chicken stock
• 2 tbsp fresh parsley, chopped
• 4 tbsp olive oil
• 1 cup heavy cream
• 1 tsp paprika
• 2 tbsp butter
• Salt and pepper

1. Briefly sauté onion and garlic in 2 tbsp olive oil, then remove from frying pan.
2. Add remaining oil to pan. Add chicken and paprika. Cook briefly before adding mushrooms.
3. Return onions and garlic to pan, and cook until mushrooms are soft.
4. Add stock, parsley, cream, butter, salt, and pepper.
5. Cook for a few moments and serve over egg noodles.