Unveiling the Ultimate Comfort Food: A Deep Dive into This Creamy Baked Chicken Stroganoff Recipe
If you love comfort food that’s rich, creamy, and easy to make, this Baked Chicken Stroganoff is your new weeknight hero. Tender chicken, earthy mushrooms, and perfectly cooked noodles are smothered in a luscious creamy sauce and baked to golden perfection. It’s cozy, satisfying, and comes together without too much fuss.
Ingredients
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1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
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1 medium onion, diced
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2 cups mushrooms, sliced (white or cremini)
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2 cups egg noodles (or gluten-free pasta)
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1 cup cream of mushroom soup (homemade or store-bought)
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1 cup sour cream
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2 cups chicken broth
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2 tsp garlic powder
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Salt and pepper to taste
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Oil for sautéing
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Fresh parsley for garnish (optional)
Instructions
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Preheat your oven to 350°F (175°C).
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In a large skillet, heat a little oil over medium heat. Add the diced onions and sauté until translucent.
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Add the mushrooms and cook until softened and their juices are released.
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Add the chicken pieces to the skillet. Season with garlic powder, salt, and pepper. Cook until the chicken is no longer pink.
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Pour in the chicken broth and let it gently simmer for a few minutes.
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In a separate bowl, mix the cream of mushroom soup and sour cream. Stir into the skillet until well combined.
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In a baking dish, combine the cooked egg noodles with the chicken and sauce mixture. Mix thoroughly so everything is coated.
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Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10–15 minutes until bubbly and lightly golden.
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Garnish with fresh parsley and serve warm.
Notes
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For extra flavor, add a teaspoon of Dijon mustard or a splash of white wine to the sauce.
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Use a mix of mushrooms for deeper flavor.
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Leftovers reheat beautifully in the microwave or oven.
Nutrition
- Calories: 420 kcal per serving
- Fat: 18 g
- Carbohydrates: 35 g
- Fiber: 2g
- Protein: 35 g