As I was searching for a recipe for a friend, I came across a this little delight.  I keep my recipes in an old box and have completely forgotten most of them, but wanted to share this one with everyone.  This one pot wonder is a quick and easy meal that is great for this time of year.  It hits all of the points; hearty, warm and a little spicy (leftovers are great as well).  I hope you enjoy it!

Creamy Chicken Chipotle Stroganoff

1 tablespoon oil

1 pound chicken breast, cubed

1 small/medium onion, chopped

1 8oz can mushroom (undrained)

2 chicken bouillon cubes

4 cup (8oz) egg noodles (uncooked)

1 tablespoon chopped chipotle (reduce or increase to taste)

1 8oz container sour cream

Heat oil in large skillet on medium-high heat.  Add chicken and onion; cook and stir 5-7 minutes or until chicken is cooked through.

Stir in 1 1/2 cups water, mushrooms and liquid, bouillon cubes and noodles.  Bring to a boil.  Reduce heat to medium-low; cover.  Simmer 10-12 minutes or until noodles are tender and only a small amount of the liquid remains.  Stir in chipotle.  Cook an additional 2 minutes, stirring occasionally.  Remove from heat.

Stir in sour cream. Serve immediately.