Description
This Baked Chicken Stroganoff is a hearty, creamy comfort food dish that combines tender chicken pieces, savory mushrooms, and a rich, tangy sour cream sauce. Baked to perfection, this casserole-style version of the classic stroganoff brings all the flavors together in one warm, satisfying meal. It’s a perfect weeknight dinner and a great make-ahead option for busy days.
Ingredients
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)
Instructions
1 Cook the egg noodles in a large pot of salted boiling water until al dente according to package instructions. Drain and set aside.
2 Preheat the oven to 375°F (190°C).
3 Season the cubed chicken with salt, pepper, garlic powder, and onion powder. In a large skillet, heat olive oil over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
4 In the same skillet, melt the butter over medium heat. Add chopped onions and cook until softened, about 3 minutes. Stir in garlic and mushrooms, cooking until the mushrooms release their moisture and start to brown.
5 Sprinkle the flour over the mushroom mixture and stir well to coat. Cook for 1-2 minutes, then slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook until slightly thickened.
6 Lower the heat and stir in the sour cream and Dijon mustard. Return the chicken to the skillet and season the sauce with salt and pepper to taste. Let it simmer for a few more minutes to combine the flavors.
7 In a large baking dish, layer the cooked egg noodles and pour the chicken stroganoff mixture evenly over the top. Stir gently to combine. Sprinkle with shredded cheese.
8 Bake uncovered for 20 minutes, or until bubbly and the cheese is melted and slightly golden.
9 Remove from the oven and let it sit for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
For a lighter version, you can substitute Greek yogurt for sour cream. Use rotisserie chicken to save time or add a pinch of smoked paprika for a deeper flavor. This dish reheats well and can be made ahead and stored in the fridge for up to 3 days.