Baked Chicken Stroganoff

When you think of comfort food, what comes to mind? For me, it’s always something creamy, warm, and loaded with flavor—just like this Baked Chicken Stroganoff. If you’ve ever loved a good beef stroganoff but wanted something a little lighter or maybe something that’s perfect for a cozy weeknight dinner, this chicken version will win you over in one bite. It’s everything you love about the classic dish, but with tender chicken, savory mushrooms, and a rich, creamy sauce all baked together into a bubbly, cheesy casserole. Total dinner win.

I originally made this dish on a chilly fall evening when I didn’t want to stand over the stove for too long. I had some leftover chicken breasts, a half tub of sour cream, and a craving for something hearty. I decided to turn my stovetop stroganoff into a baked version—and wow, am I glad I did. My family practically licked their plates clean!

Let’s dive into the first part of the recipe. Trust me, once you get started, you’ll see how easy and doable this is—even on a busy weeknight.

Ingredients You’ll Need

Before we get cooking, here’s everything you’ll need to gather:

For the Chicken:

• 2 boneless, skinless chicken breasts, cubed

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

For the Sauce:

• 2 tablespoons butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 8 oz mushrooms, sliced

• 2 tablespoons all-purpose flour

• 1 ½ cups chicken broth

• 1 cup sour cream

• 1 tablespoon Dijon mustard

• Salt and black pepper to taste

For Assembly:

• 8 oz egg noodles

• 1 cup shredded mozzarella or Swiss cheese

• Fresh parsley, chopped (optional for garnish)

STEP 1: Cook the Noodles

Start by bringing a large pot of salted water to a boil and cook your egg noodles until they’re just al dente. You don’t want them too soft, since they’ll cook a little more in the oven. Drain them well and set them aside. This is one of those simple steps that makes a big difference in texture.

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STEP 2: Preheat Your Oven

Go ahead and preheat your oven to 375°F (190°C). That way, it’s ready to go once your creamy chicken mixture is assembled.

STEP 3: Season and Cook the Chicken

While the noodles are cooking and the oven is heating, get your chicken ready. Cube the boneless chicken breasts and season them with salt, pepper, garlic powder, and onion powder.

Heat a tablespoon of olive oil in a large skillet over medium heat, then add the chicken. Cook it until it’s golden and cooked through—about 6 to 8 minutes. You don’t need to worry about it being browned perfectly since it’ll finish off in the oven. Once it’s done, remove it from the pan and set it aside.

STEP 4: Sauté the Onions and Mushrooms

In that same skillet (no need to dirty another one—bonus!), melt your butter. Add the chopped onion and cook it for about 3 minutes, or until it softens and becomes translucent. Then toss in your minced garlic and sliced mushrooms.

Let those mushrooms cook down and release their moisture. You want them golden and slightly browned—it’ll deepen the flavor of the sauce beautifully.

STEP 5: Make the Sauce Base

Now comes the magic moment that starts transforming this into the ultimate stroganoff. Sprinkle 2 tablespoons of flour over the mushroom mixture. Stir it in so it coats everything and cooks off the raw flour taste—just a minute or two will do.

Then slowly pour in 1½ cups of chicken broth, whisking or stirring constantly to avoid any lumps. Let this come to a simmer and cook for a few minutes until the sauce begins to thicken. You’ll start to see it turning into that familiar rich stroganoff texture.

Now that your noodles are cooked, chicken is browned, and your kitchen smells like a warm hug—let’s pull it all together and turn this into the rich, bubbling casserole that makes Baked Chicken Stroganoff a true family favorite.

In this part of the recipe, we’ll finish the sauce, mix everything together, and bake it to golden perfection. This step is where all the cozy flavors really start to come alive. It’s also incredibly easy, which is why this dish makes such a great go-to for busy weeknights or chilly weekends when you need something comforting and satisfying.

Let’s get right back into it!

STEP 6: Stir in Sour Cream and Mustard

With your sauce base simmering and thickened, it’s time to turn it into that creamy, tangy stroganoff goodness.

Lower the heat and gently stir in 1 cup of sour cream and 1 tablespoon of Dijon mustard. You want to keep the heat low here to avoid curdling the sour cream—just enough to warm it through and let it blend into the sauce.

Return your cooked chicken back into the skillet and stir everything together. Let it simmer for a few minutes so the flavors have time to meld. Give it a quick taste and season with salt and pepper if needed. This is the moment where it transforms from “just chicken and mushrooms” into full-on comfort food.

Quick Tip: If you want to sneak in a little extra depth, a pinch of smoked paprika or even a dash of Worcestershire sauce works beautifully here.

STEP 7: Combine Everything in a Baking Dish

Now for the fun part—putting it all together.

Grab a 9×13-inch baking dish or something similar in size. Add your cooked egg noodles first, spreading them out in an even layer. Then pour your creamy chicken stroganoff mixture over the noodles.

Gently toss or stir everything in the baking dish to make sure the sauce coats the noodles nicely. Don’t overmix—it doesn’t have to be perfect, and a few pockets of extra sauce are always a bonus.

STEP 8: Top with Cheese and Bake

Once your mixture is evenly spread in the dish, sprinkle 1 cup of shredded cheese over the top. Mozzarella melts beautifully and gives you that gooey, stretchy top layer, but Swiss cheese adds a slightly nutty flavor that pairs so well with the creamy sauce. Either one works—you can even do a blend.

Slide your dish into the preheated oven and bake uncovered for 20 minutes, or until the cheese is melted, bubbly, and slightly golden around the edges. If you like your top extra golden, you can broil it for the last minute or two—just watch it closely so it doesn’t burn.

STEP 9: Let It Rest and Garnish

When it’s done baking, take it out and let it sit for about 5 minutes before serving. This helps everything settle and makes it easier to dish out.

Sprinkle with a little chopped parsley if you have it on hand. Not only does it add a nice pop of color, but it brings a bit of freshness to balance out the creamy richness of the dish.

Helpful Tips and Variations

Even though this recipe is a winner just as it is, here are a few ideas to make it work even better for your schedule and preferences:

• Make it ahead: You can assemble everything earlier in the day, cover it, and keep it in the fridge. Just add 5–10 extra minutes to the bake time if it’s coming straight from the cold.

• Lighter option: Swap out the sour cream for plain Greek yogurt if you want a slightly healthier version without losing the creaminess.

• Use rotisserie chicken: If you’re short on time, skip cooking the chicken from scratch and use shredded rotisserie chicken instead. It saves about 10 minutes and still tastes amazing.

• Add veggies: Want to bulk it up with more veggies? Try adding frozen peas, spinach, or steamed broccoli right before baking. They go really well with the sauce and add a little extra nutrition.

• Cheese swaps: Cheddar, Gruyère, or even provolone can be used depending on what you have in the fridge. Don’t be afraid to play around with the cheese to make it your own.