Creamy Baked Chicken Stroganoff is the ultimate comfort food recipe that brings together tender chicken, savory mushrooms, soft egg noodles, and a rich, creamy sauce baked to perfection. This dish takes the classic stovetop stroganoff and transforms it into an easy, oven-baked meal that is warm, filling, and incredibly satisfying.

If you are searching for an easy recipe that feels homemade and hearty without requiring hours in the kitchen, Creamy Baked Chicken Stroganoff is the perfect solution. The flavors are familiar and comforting, making it ideal for family dinners, potlucks, or cozy weeknight meals. With simple ingredients and straightforward preparation, this baked chicken stroganoff is both beginner-friendly and dependable.

This dish is creamy without being heavy, flavorful without being complicated, and versatile enough to suit different dietary needs. Once you try Creamy Baked Chicken Stroganoff, it is bound to become a regular in your dinner rotation.

Why You’ll Love This Recipe

Creamy Baked Chicken Stroganoff is easy to prepare with simple steps and minimal cleanup. It uses affordable, pantry-friendly ingredients that are easy to find. This is a no-fail recipe that turns out rich and comforting every time. It is family-approved and perfect for feeding a crowd. The baked method allows the flavors to meld beautifully, creating a creamy, cohesive dish that reheats well.

Whether you are cooking for picky eaters or serving guests, this dish is a reliable crowd-pleaser.

About the Ingredients

Chicken breasts form the protein base of this recipe. Boneless, skinless chicken breasts cook quickly and stay tender when baked in a creamy sauce. Cutting them into bite-sized pieces ensures even cooking and easy serving.

Onions add depth and sweetness as they sauté. Cooking them until translucent brings out their natural flavor and builds the foundation of the dish.

Mushrooms are essential to stroganoff. White or cremini mushrooms add earthy richness and absorb the creamy sauce beautifully.

Egg noodles are the traditional choice for stroganoff. Their soft texture and shape hold the sauce well, creating the classic comfort food experience. Gluten-free pasta works just as well if needed.

Cream of mushroom soup provides the base of the sauce. It adds creaminess and savory flavor while keeping the recipe quick and simple. Homemade or store-bought versions both work well.

Sour cream adds tang and richness, balancing the savory elements and giving the dish its signature stroganoff flavor.

Chicken broth thins the sauce slightly and helps everything bake evenly while adding extra depth.

Garlic powder, salt, and pepper season the dish without overpowering the creamy flavors.

Fresh parsley is optional but adds a fresh, colorful finish that brightens the final dish.

Tips & Tricks

Cook the chicken just until no longer pink to prevent it from drying out during baking. Sauté mushrooms until their moisture releases to avoid a watery sauce. Use full-fat sour cream for the creamiest texture and best flavor. Lightly grease the baking dish to prevent sticking and make serving easier. Let the stroganoff rest for a few minutes after baking so the sauce thickens slightly.

These easy kitchen hacks help ensure consistent, delicious results every time.

Pro Tips

For extra depth of flavor, deglaze the skillet with a splash of chicken broth before adding the sauce. Stir the sour cream mixture gently to prevent curdling. Use wide egg noodles for the best texture. If the mixture looks thick before baking, add a little extra broth. For a golden finish, uncover the dish toward the end of baking.

These expert tips elevate Creamy Baked Chicken Stroganoff from simple to exceptional.

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and lightly grease a baking dish.

Heat oil in a large skillet over medium heat. Add the diced onion and sauté until soft and translucent.

Add the sliced mushrooms and cook until they release their juices and become tender.

Add the chicken pieces to the skillet. Season with garlic powder, salt, and pepper. Cook until the chicken is no longer pink.

Pour in the chicken broth and bring the mixture to a gentle simmer.

In a separate bowl, mix the cream of mushroom soup and sour cream until smooth. Stir this mixture into the skillet until fully combined.

In the prepared baking dish, combine the cooked egg noodles with the chicken and sauce mixture. Stir gently to coat evenly.

Cover the dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 to 15 minutes until bubbly and lightly golden on top.

Remove from the oven, garnish with fresh parsley if desired, and serve warm.

Variations

For a lighter version, use reduced-fat sour cream and soup. Add spinach or peas for extra vegetables. Substitute turkey for chicken for a different protein option. Use gluten-free pasta for a gluten-free dinner. Add a touch of paprika or Dijon mustard for extra depth of flavor.

These recipe variations make Creamy Baked Chicken Stroganoff easy to customize to your preferences.

How to Store Creamy Baked Chicken Stroganoff

Store leftover Creamy Baked Chicken Stroganoff in an airtight container in the refrigerator for up to four days. Reheat gently in the oven or microwave, adding a splash of broth if the sauce thickens too much.

This dish is also freezer-friendly. Freeze portions in airtight containers for up to two months. Thaw overnight in the refrigerator before reheating. This makes it an excellent make-ahead meal for busy weeks.

Frequently Asked Questions

Can I make Creamy Baked Chicken Stroganoff ahead of time?
Yes, assemble the dish ahead, refrigerate, and bake when ready to serve.

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and add extra richness.

What can I use instead of cream of mushroom soup?
You can use a homemade roux-based mushroom sauce or cream of chicken soup.

Is this recipe gluten-free?
Use gluten-free pasta and a gluten-free soup to make it gluten-free.

How do I keep the sauce from curdling?
Mix the sour cream gently and avoid boiling the sauce.