Creamy Baked Chicken Stroganoff Recipe

Introduction

Creamy Baked Chicken Stroganoff is a comforting and delicious twist on the classic dish, perfect for busy weeknights. Tender chicken, mushrooms, and onions are cooked in a creamy sauce and baked with egg noodles for a hearty meal the whole family will love.

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 and add the diced onions. Sauté until they become translucent.
3. Step 3: Add the sliced mushrooms to the skillet and cook until they have softened and released their juices.
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, mix together the cream of mushroom soup and sour cream. Then stir this into the skillet.
7. Step 7: In a baking dish, combine the cooked egg noodles with the chicken and sauce mixture. Stir well to coat everything evenly.
8. Step 8: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden.
9. Step 9: Garnish with fresh parsley if desired and serve warm.

Tips & Variations

• For a richer flavor, use homemade cream of mushroom soup or substitute with a mixture of sautéed mushrooms and heavy cream.
• Try adding a teaspoon of smoked paprika for a subtle smoky twist.
• Use gluten-free pasta or spiralized vegetables for a low-carb alternative.
• Leftover stroganoff can be reheated gently on the stove or in the microwave with a splash of broth to keep it creamy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a little chicken broth or water to restore creaminess if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat in this recipe?

Yes, you can substitute chicken with turkey or beef strips for a variation, adjusting cooking time as needed to ensure the meat is fully cooked and tender.

Is it necessary to bake the stroganoff after cooking the sauce?

Baking helps the flavors meld together and creates a bubbly, golden top, but you can also serve it immediately after cooking on the stove if you’re short on time.

Creamy Baked Chicken Stroganoff Recipe

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4.7 from 82 reviews

Creamy Baked Chicken Stroganoff is a comforting and flavorful casserole featuring tender chicken, sautéed mushrooms and onions, and egg noodles all baked in a rich sour cream and mushroom soup sauce. This easy-to-make dish combines stovetop sautéing with oven baking to create a warm, hearty meal perfect for weeknights or cozy family dinners.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• 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 for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Sauté Onions: In a large skillet, heat oil over medium heat, then add diced onions. Cook until onions become translucent, about 3-5 minutes.
3. Cook Mushrooms: Add sliced mushrooms to the skillet with onions. Sauté until mushrooms soften and release their juices, approximately 5-7 minutes.
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 7-10 minutes, stirring occasionally.
5. Simmer with Broth: Pour in the chicken broth and bring the mixture to a gentle simmer to blend flavors, cooking for an additional 3-5 minutes.
6. Prepare Sauce: In a separate bowl, combine the cream of mushroom soup and sour cream until smooth.
7. Mix Sauce and Chicken: Add the creamy sauce mixture to the skillet with the chicken and vegetables. Stir well to evenly coat the ingredients.
8. Combine with Noodles: In a baking dish, combine the cooked egg noodles with the chicken and sauce mixture. Stir to fully incorporate the noodles with the creamy chicken mixture.
9. 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.
10. Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes until the top is bubbly and golden brown.
11. Garnish and Serve: Optionally garnish with fresh parsley before serving warm.

Notes

• You can substitute gluten-free pasta if you need a gluten-free version.
• Feel free to use homemade cream of mushroom soup for a less processed option.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.
• To add more veggies, consider stirring in some spinach or peas before baking.
• For a richer flavor, sauté the mushrooms and onions in butter instead of oil.

Keywords: chicken stroganoff, baked chicken stroganoff, creamy chicken casserole, comfort food, easy dinner recipes, mushroom sauce, egg noodles