Go Back
Creamy Baked Chicken Stroganoff

Creamy Baked Chicken Stroganoff

This Creamy Baked Chicken Stroganoff is a cozy, comforting twist on the classic dish. Tender chicken, savory mushrooms, and soft egg noodles bake together in a rich, creamy sauce for an easy family-friendly dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 medium onion, diced
  • 2 cups mushrooms, sliced white or cremini
  • 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 tsp garlic powder
  • salt and pepper to taste
  • oil for sautéing
Optional Garnish
  • fresh parsley optional

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Heat oil in a large skillet over medium heat. Add diced onions and sauté until translucent.
  3. Add mushrooms and cook until softened and juices are released.
  4. Add chicken pieces, season with garlic powder, salt, and pepper, and cook until no longer pink.
  5. Pour in the chicken broth and bring to a gentle simmer.
  6. In a bowl, mix the cream of mushroom soup and sour cream. Stir this mixture into the skillet.
  7. In a baking dish, combine the cooked egg noodles with the chicken and sauce mixture. Mix well.
  8. Cover with foil and bake for 25 minutes.
  9. Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden.
  10. Garnish with fresh parsley if desired and serve warm.

Notes

For extra richness, stir in a splash of milk or a spoonful of cream cheese before baking. You can substitute the chicken with turkey or leave out the noodles and serve the stroganoff over rice.