Baked Chicken Stroganoff
A comforting and hearty dish that transforms traditional beef stroganoff flavors into a creamy chicken delight, perfect for family dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Leftover chicken works well.
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1 cup mushrooms, sliced Fresh mushrooms preferred.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups egg noodles or rice Use according to preference.
- 1 cup chicken broth
- to taste Salt and pepper
- 1 tablespoon olive oil For sautéing.
- as needed Parsley for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until they are soft and fragrant.
- Stir in the sliced mushrooms and cook until they are tender.
Mixing Ingredients
- In a mixing bowl, combine the shredded cooked chicken with the cream of mushroom soup, sour cream, and chicken broth. Mix everything together until well combined.
- Add the sautéed onion and mushroom mixture to the bowl, season with salt and pepper, and stir until everything is evenly mixed.
Baking
- Pour the mixture into a baking dish and bake for 25-30 minutes, or until it’s heated through and bubbling.
- Meanwhile, cook the egg noodles or rice according to package instructions.
Serving
- Serve the baked chicken stroganoff over the noodles or rice, garnished with parsley.
Notes
Best served hot, paired with a green salad or steamed vegetables. Consider incorporating additional veggies or shredded cheese for extra flavor.