Creamy Baked Chicken Stroganoff Recipe

Introduction

Creamy Baked Chicken Stroganoff is a comforting and flavorful dish that’s perfect for a cozy dinner. Tender chicken, sautéed mushrooms, and a rich sour cream sauce come together with egg noodles for a dish 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 teaspoon 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, then add the diced onions and sauté until they’re translucent.
3. Step 3: Add the 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, and cook until no longer pink.
5. Step 5: Pour in the chicken broth and bring to a gentle simmer.
6. Step 6: In a separate bowl, mix the cream of mushroom soup and sour cream until smooth, then add to the skillet.
7. Step 7: In a baking dish, combine the cooked egg noodles with the chicken and sauce mixture, stirring until evenly coated.
8. Step 8: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes until bubbly and golden.
9. Step 9: Garnish with fresh parsley if desired and serve warm.

Tips & Variations

• Prepare the chicken and vegetables the night before to save time on busy evenings.
• Use gluten-free pasta to make this dish suitable for gluten sensitivities.
• For extra flavor, add a splash of white wine to the sauce before baking.
• Add red pepper flakes or hot sauce to spice it up.
• To make a vegetarian version, substitute chicken with tofu or chickpeas.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth to loosen the sauce and keep it creamy. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely before cooking to ensure even cooking and safety.

What can I serve with Chicken Stroganoff?

This dish pairs wonderfully with a side salad or steamed vegetables to complete the meal.

Creamy Baked Chicken Stroganoff Recipe

Print Recipe

★★★★★

4.4 from 67 reviews

Creamy Baked Chicken Stroganoff is a comforting and hearty dish combining tender bite-sized chicken pieces, sautéed mushrooms and onions, and egg noodles baked in a rich, creamy mushroom and sour cream sauce. Perfect for a family dinner, this recipe uses simple ingredients and an oven-baking method to create a satisfying and flavorful meal.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• 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 the oven: Set your oven to 350°F (175°C) to prepare for baking the stroganoff mixture.
2. Sauté onions: Heat oil in a large skillet over medium heat and add diced onions. Cook until translucent, about 5 minutes, stirring occasionally to avoid burning.
3. Cook mushrooms: Add sliced mushrooms to the skillet and sauté until they soften and release their juices, about 5-7 minutes.
4. Cook chicken: Add the bite-sized chicken pieces to the skillet. Season with garlic powder, salt, and pepper. Cook, stirring occasionally, until chicken is no longer pink inside, approx. 6-8 minutes.
5. Add broth and simmer: Pour in the chicken broth and bring the mixture to a gentle simmer to meld flavors and slightly reduce the liquid, about 3-4 minutes.
6. Combine soups: In a separate bowl, mix the cream of mushroom soup and sour cream until smooth. Then stir this mixture into the skillet with the chicken and vegetables.
7. Mix with noodles: In a baking dish, combine the cooked egg noodles with the chicken and sauce mixture thoroughly so 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 sauce to thicken.
9. Bake uncovered: Remove the foil and bake for an additional 10-15 minutes, until the top is bubbly and golden brown.
10. Garnish and serve: Sprinkle with fresh parsley if desired and serve warm for a comforting meal.

Notes

• Prep chicken and vegetables ahead of time to save cooking time on busy days.
• Store leftovers in the refrigerator for up to 3 days; reheat with a splash of chicken broth to loosen sauce.
• Use gluten-free pasta to make the dish gluten-free if needed.
• Add red pepper flakes or hot sauce for a spicy twist.
• Vegetarian option: substitute chicken with tofu or chickpeas.

Keywords: Chicken Stroganoff, Baked Chicken Recipes, Creamy Chicken Pasta, Comfort Food, Easy Dinner