Creamy Baked Chicken Stroganoff
Rich, creamy, comforting — a cozy oven-baked twist on classic stroganoff
This easy casserole combines tender chicken, mushrooms, creamy sauce, and egg noodles — all baked to golden perfection.
Ingredients (Serves 4–6)
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups mushrooms, sliced (white or cremini)
- 2 cups egg noodles (uncooked)
- 2 tablespoons butter or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- ¾ cup chicken broth
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 1 cup shredded mozzarella or cheddar cheese (optional but recommended)
- 2 tablespoons chopped parsley (optional garnish)
Instructions
Cook the Noodles
Boil egg noodles in salted water until just al dente.
Drain and set aside.
Cook Chicken & Mushrooms
In a skillet over medium heat:
- Melt butter or heat oil
- Add chicken and cook until lightly golden
- Add onion, mushrooms, and garlic
- Cook until mushrooms soften and onions turn translucent
Make the Creamy Sauce
In a bowl, mix:
- Cream of mushroom soup
- Sour cream
- Chicken broth
- Paprika, salt, and pepper
Stir cooked chicken and mushrooms into the sauce.
Assemble the Casserole
- Preheat oven to 350°F (175°C)
- Grease a baking dish
- Mix noodles with the creamy chicken mixture
- Spread evenly in the dish
- Sprinkle cheese on top (optional)
Bake
Cover with foil and bake for 25 minutes
Remove foil and bake 10–15 more minutes until bubbly and lightly golden
Serving Ideas
Serve hot with:
- Garlic bread
- Steamed green beans
- Simple side salad
Tips & Flavor Upgrades
- Add Worcestershire sauce (1 tsp) for deeper flavor
- Add Parmesan cheese for a richer taste
- Swap chicken for turkey or ground beef
- Add a pinch of nutmeg for classic stroganoff warmth
Storage
- Refrigerate up to 4 days
- Freeze up to 2 months
- Reheat with a splash of milk or broth to keep it creamy