Creamy Baked Chicken Stroganoff Recipe

Introduction

This creamy baked chicken stroganoff is a comforting and easy-to-make dish perfect for weeknight dinners. With tender chicken, mushrooms, and egg noodles coated in a rich mushroom sauce, it’s sure to become a family favorite.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cups mushrooms, sliced (white or cremini work well)
• 2 cups egg noodles (or gluten-free pasta)
• 1 cup cream of mushroom soup (homemade or store-bought)
• 1 cup sour cream
• 2 cups chicken broth
• 2 teaspoons garlic powder
• Salt and pepper to taste
• Oil for sautéing
• Fresh parsley for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large skillet, heat some oil over medium heat. Add the diced onions and sauté until translucent.
3. Step 3: Add the sliced mushrooms and cook until softened and their juices are released.
4. Step 4: Add the chicken pieces to the skillet. Season with garlic powder, salt, and pepper. Cook until the chicken is no longer pink.
5. Step 5: Pour in the chicken broth and bring the mixture to a gentle simmer.
6. Step 6: In a separate bowl, combine the cream of mushroom soup and sour cream. Mix well, then stir it into the skillet.
7. Step 7: In a baking dish, mix the cooked egg noodles with the chicken and sauce mixture, ensuring everything is well coated.
8. Step 8: Cover the dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until bubbly and golden on top.
9. Step 9: Garnish with fresh parsley if desired and serve warm.

Tips & Variations

• Use gluten-free pasta to make this dish gluten-free without sacrificing flavor.
• For extra richness, add a splash of white wine to the skillet before simmering.
• Substitute sour cream with Greek yogurt for a tangier, healthier twist.
• Try adding fresh thyme or rosemary to enhance the mushroom flavor.
• Leftover stroganoff can be stirred with a little extra broth or cream to refresh before reheating.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and add extra flavor and moisture. Just adjust cooking time to ensure they are fully cooked.

Is it possible to make this recipe dairy-free?

You can substitute the sour cream with a dairy-free alternative and use a dairy-free cream of mushroom soup. This will change the texture slightly but still yield a creamy dish.

Creamy Baked Chicken Stroganoff Recipe

Print Recipe

★★★★★

4.9 from 743 reviews

A comforting and creamy baked chicken stroganoff made with tender chicken breasts, sautéed mushrooms and onions, a rich mushroom cream sauce, and tender egg noodles, all baked to bubbly perfection and garnished with fresh parsley.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 2 cups mushrooms, sliced (white or cremini)
• Oil for sautéing

Pasta

• 2 cups egg noodles (or gluten-free pasta)

Sauce

• 1 cup cream of mushroom soup (homemade or store-bought)
• 1 cup sour cream
• 2 cups chicken broth
• 2 teaspoon garlic powder
• Salt and pepper to taste

Garnish

• Fresh parsley (optional)

Instructions

1. Preheat Oven. Preheat your oven to 350°F (175°C) to prepare for baking the stroganoff.
2. Sauté Onions. In a large skillet, heat oil over medium heat and add diced onions. Cook until translucent and fragrant, about 3-4 minutes.
3. Cook Mushrooms. Add sliced mushrooms to the skillet and cook until they soften and release moisture, about 5-7 minutes, stirring occasionally.
4. Cook Chicken. Add the bite-sized chicken pieces to the skillet. Season with garlic powder, salt, and pepper. Cook until the chicken is no longer pink inside, about 6-8 minutes, stirring to brown evenly.
5. Simmer with Broth. Pour in the chicken broth and bring the mixture to a gentle simmer, allowing flavors to meld and chicken to finish cooking, about 3-4 minutes.
6. Prepare Sauce. In a separate bowl, mix the cream of mushroom soup with sour cream until smooth. Add this creamy mixture into the skillet and stir well to combine with chicken and vegetables.
7. Combine with Noodles. In a baking dish, combine the cooked egg noodles with the chicken and sauce mixture. Stir until everything is evenly coated.
8. Bake Covered. Cover the baking dish with foil and bake in the preheated oven for 25 minutes to allow flavors to meld and the casserole to heat through.
9. Bake Uncovered. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and slightly golden.
10. Garnish and Serve. Remove from oven, garnish with fresh parsley if desired, and serve warm for a delicious creamy baked chicken stroganoff experience.

Notes

• You can substitute gluten-free pasta for egg noodles to make the dish gluten-free.
• Use homemade cream of mushroom soup for a fresher flavor and control over ingredients.
• If sour cream is not preferred, Greek yogurt can be used as a tangy alternative.
• Fresh parsley adds color and freshness but is optional.
• Ensure chicken is fully cooked before baking to maintain food safety.

Keywords: chicken stroganoff, baked chicken stroganoff, creamy chicken recipe, comfort food, mushroom chicken, egg noodle casserole