Baked Chicken Stroganoff

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Baked Chicken Stroganoff

Ingredients

For the Chicken:

  • 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tbsp olive oil
  • Salt and pepper, to taste

For the Sauce:

  • 2 tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 oz (225 g) mushrooms, sliced
  • 2 tbsp all-purpose flour
  • 1 ½ cups (360 ml) chicken broth
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp paprika
  • Salt and pepper, to taste
  • 1 cup (240 ml) sour cream

For the Pasta:

  • 8 oz (225 g) egg noodles or pasta of choice, cooked and drained

Topping:

  • 1 cup shredded cheddar or mozzarella cheese
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat Oven
    • Preheat oven to 350°F (175°C).
    • Lightly grease a 9×13-inch baking dish.
  2. Cook the Chicken
    • In a large skillet over medium-high heat, heat olive oil.
    • Season chicken with salt and pepper, then cook until lightly browned but not fully cooked through (about 4–5 minutes).
    • Remove chicken and set aside.
  3. Make the Sauce
    • In the same skillet, melt butter.
    • Add onion and cook 3–4 minutes until softened.
    • Add garlic and mushrooms; cook until mushrooms are tender.
    • Sprinkle flour over the mixture, stirring for 1–2 minutes to cook the raw flour taste.
    • Gradually whisk in chicken broth, then add Dijon mustard, Worcestershire sauce, paprika, and salt & pepper.
    • Simmer 3–5 minutes until slightly thickened.
    • Remove from heat and stir in sour cream.
  4. Combine Chicken and Pasta
    • Add partially cooked chicken and cooked noodles to the sauce; stir until evenly coated.
    • Transfer the mixture to the prepared baking dish.
  5. Bake
    • Sprinkle cheese evenly on top.
    • Bake uncovered for 20–25 minutes, until chicken is fully cooked and cheese is melted and bubbly.
  6. Serve
    • Garnish with chopped parsley.
    • Serve hot, straight from the baking dish.

Tips & Variations

  • Vegetables: Add peas, bell peppers, or spinach for extra color and nutrition.
  • Cheese options: Swiss, Gruyère, or mozzarella all work beautifully.
  • Make ahead: Assemble in advance, cover, and refrigerate; bake before serving.
  • Creaminess: For a lighter version, use Greek yogurt instead of sour cream.

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