Baked Chicken Stroganoff is my go-to cozy casserole when the weather dips and everyone wants something creamy, comforting, and totally spoonable. It’s the dish that pulls the family to the table, clears plates, and has people asking for seconds before they’ve even finished their first bite. Ready to get cozy?
Why this recipe wins (and why you’ll want it on heavy rotation)
This isn’t your stodgy childhood stroganoff — it’s a baked, hands-off version that combines tender chicken, earthy mushrooms, and a silky sauce that clings to egg noodles. It hits that comfort perfect point: warm, savory, and just a little indulgent. Plus, it’s excellent for feeding a family or turning into leftovers for the week. Bold tip: Make it once and the leftovers will be the reason you suddenly look very popular at lunch.
What makes this dish irresistible?
- Texture contrast: chewy noodles, tender chicken, and bites of mushroom.
- Sauce magic: the cream of mushroom + sour cream combo yields a tangy, rich sauce that’s not cloying.
- Bake-and-forget ease: make most of it on the stove, finish in the oven, and voila — bubbling, golden comfort.
- Versatility: swap pasta types, go gluten-free, or make a vegetarian version — all without losing the soul of the dish.
Quick brag: This recipe plays well with sides, reheats beautifully, and scales like a charm. Perfect for Chicken Stroganoff Casserole lovers and rookies alike.
Ingredients — what you need and what each does
Here’s a short, practical list (with quick notes) so shopping is fast:
- 1 lb boneless, skinless chicken breasts — cut into bite-sized pieces. Lean protein.
- 1 medium onion, diced — base flavor.
- 2 cups mushrooms, sliced (cremini or white) — earthy depth.
- 2 cups egg noodles (or 8 oz dried egg noodles) — the classic stroganoff vehicle.
- 1 cup cream of mushroom soup — shortcut for body and umami. Use homemade if you want.
- 1 cup sour cream — tang and creaminess.
- 2 cups chicken broth — thins the sauce and adds savory richness.
- 2 tsp garlic powder (or 2 cloves fresh garlic, minced) — savory punch.
- Salt & pepper — to taste.
- Oil for sautéing — olive oil or avocado oil.
- Fresh parsley, chopped (optional) — bright finish.
Optional extras: Dijon mustard for bite, smoked paprika for warmth, shredded cheddar on top for melty goodness.
Equipment you’ll need
- Large skillet for sautéing
- Baking dish (9×13 works) for the casserole finish
- Pot for cooking noodles (unless you use no-boil noodles)
- Mixing bowl and spatula
The step-by-step method — simple and satisfying
Follow this and you’ll have a bubbly casserole in about an hour.
- Preheat oven to 350°F (175°C).
- Sauté aromatics & mushrooms: Heat a splash of oil in a skillet over medium. Add diced onion and sauté until translucent. Toss in mushrooms; cook until they release liquid and start to brown. Bold tip: Don’t overcrowd the pan — give mushrooms space to brown, not steam.
- Cook the chicken: Push veg to the side, add a little more oil, then add seasoned chicken pieces. Cook until opaque on the outside (they’ll finish in the oven). Season with garlic powder, salt, and pepper.
- Make the sauce: Pour in chicken broth and let it simmer and reduce a touch for 2–3 minutes. Stir in cream of mushroom soup and sour cream until smooth. Taste and adjust salt/pepper. If you like tang, add 1 tsp Dijon.
- Combine with noodles: In a baking dish, mix cooked egg noodles with the skillet mixture until everything is evenly coated. If the sauce looks thick, add a splash more broth.
- Bake: Cover with foil and bake 25 minutes. Uncover and bake additional 10–15 minutes until bubbly and slightly golden on top.
- Garnish & serve: Sprinkle chopped parsley and serve hot.
FYI: If time is short, you can finish on the stove: simmer the saucy mixture with noodles for a few minutes until bubbly. It’s still great — see the Under 30 Minute Meals note below.
A little story — why this recipe matters to me
I remember the first time I made a baked stroganoff: it was messy, slightly experimental, and somehow perfect. The kind of recipe you test on a rainy afternoon and suddenly it becomes the thing friends request for potlucks. Over time I tuned the sauce—adding more sour cream, balancing with broth, and baking to create that golden top. It’s now a weeknight hero and a fall staple in our house. This is exactly the kind of dish you stash in your mental recipe box for cold nights and busy days.
Pro tips for the best baked stroganoff every time
- Use good chicken broth. It makes a difference.
- Don’t overcook noodles in the pot; cook until al dente because they’ll finish in the oven.
- Sour cream last. If it boils hard, it can split. Stir it in off-heat or at low simmer.
- Make it ahead: assemble, refrigerate, then bake when ready — perfect for hosting.
- Add texture: top with panko mixed with a touch of butter for a crunchy finish.
Bold tip: If the sauce seems thin after baking, stir in 2–3 tbsp sour cream off-heat — it’ll re-emulsify and become silky again.
Quick variations (keep it fresh)
- Gluten-free: Use GF pasta and GF cream soup or homemade roux.
- Dairy-free: Swap sour cream for a thick coconut yogurt and use dairy-free mushroom soup — will change flavor but still delicious.
- Vegetarian: Replace chicken with chickpeas or tofu, use veg broth.
- Spicy: Add red pepper flakes or a dash of hot sauce.
- For two: Scale down quantities — perfect Casseroles For 2.
Stovetop quick version — for Under 30 Minute Meals
Pressed for time? Here’s how to get a nearly identical result in under 30 minutes: quickly cook noodles while you sauté onion, mushrooms, and small chicken pieces in a large skillet. Reduce broth slightly, stir in soup and sour cream, then toss noodles into the skillet and simmer for 2–3 minutes. Plate and top with parsley. Not baked, but same cozy vibes.
Bold tip: This stovetop route is ideal for weeknights when you want comfort without the bake time.
Best ways to serve this casserole
- Classic: spoon over extra egg noodles for those who love saucy plates.
- Veg-forward: serve with roasted green beans or a bright salad to cut richness.
- Hearty sides: mashed potatoes or buttered rice soak up the sauce beautifully.
- For company: put it in ramekins for individual servings—cute and practical.
Storage & reheating — make it work for busy lives
- Refrigerate: store in an airtight container for up to 3 days.
- Reheat: microwave individual portions with a splash of broth to loosen sauce, or reheat gently on the stove.
- Freeze: freeze portions (without fresh parsley) for up to 2 months. Thaw overnight in fridge and reheat as above.
Bold tip: Add a little extra sour cream or broth when reheating to revive creaminess.
FAQs — quick answers to common questions
Can I use thighs instead of breasts?
Yes — thighs stay juicier and add a bit more richness.
Is cream of mushroom soup healthy?
Store-bought is a shortcut. You can make a lighter homemade version with sautéed mushrooms, a roux, and broth for cleaner ingredients. Either way, it’s fine in moderation as part of a balanced meal.
Can I double this for a crowd?
Totally. Double the ingredients and use a larger baking dish or two pans.
Any tips for making it extra cozy?
Stir in a handful of shredded cheddar before baking or top with crispy shallots for extra texture.
Where this fits in recipe collections & meal plans
This dish checks a lot of boxes: it’s perfect for Fall Casseroles Dinners, great as a Chicken Stroganoff Casserole for potlucks, and simple enough to feature in The Cozy Cook Recipes rotation. If you love quick comfort, it’s also adaptable for Dinner In 321 Recipes-style speediness or to feature on lists of Cookrate Recipes for family meal planning.
Final thoughts — why you should make this tonight
If you want a dinner that’s easy to assemble, hard to dislike, and reliably comforting, this Baked Chicken Stroganoff is the one. It gives you creamy flavor, family-friendly appeal, and flexible timing (bake it or make it stove-top). Serve it for a cozy weeknight, bring it to a potluck, or stash it in the fridge for a make-ahead dinner that still tastes like love.
So, grab the mushrooms, dust off your favorite skillet, and let the oven do a little magic while you pour a glass of something nice. Dinner is about to be seriously comforting.
Bold final tip: Make extra so you can enjoy the glorious leftovers — reheated stroganoff is practically a meal-time hug.
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Creamy Baked Chicken Stroganoff — A Cozy Fall Favorites Recipes Dinner
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium yellow or white onion, finely chopped
- 2 cups mushrooms, thinly sliced (white button or cremini)
- 8 oz (about 2 cups) egg noodles (or your preferred gluten-free pasta)
- 1 cup cream-of-mushroom soup (store-bought or homemade)
- 1 cup sour cream
- 2 cups low-sodium chicken stock
- 2 tsp garlic powder (or 2 cloves minced garlic)
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp neutral oil (vegetable or olive) for cooking
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13″ (or similar) baking dish and set aside.
- Bring a pot of salted water to a boil and cook the egg noodles until just al dente according to package directions. Drain and set aside. Tip: cook them a minute less than usual since they’ll finish in the oven.
- Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 4–5 minutes.
- Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, roughly 5–7 minutes.
- Push the vegetables to the side, add the chicken pieces, then season with garlic powder, salt, and pepper. Sear the chicken until no pink remains on the outside — about 4–6 minutes. (It will finish cooking in the oven.)
- Pour in the chicken stock and bring the mixture to a gentle simmer. Let it reduce slightly for 2–3 minutes to concentrate the flavors.
- In a separate bowl, whisk together the cream-of-mushroom soup and the sour cream until smooth. Stir this mixture into the skillet so the sauce becomes creamy and well combined. Taste and adjust seasoning as needed.
- Transfer the drained noodles into the prepared baking dish. Pour the chicken-and-sauce mixture over the noodles and toss gently until everything is evenly coated.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking 10–15 minutes more, until the top bubbles and the edges turn lightly golden.
- Remove from the oven, let the casserole rest for 5 minutes, then sprinkle with chopped parsley if desired. Serve warm.
Notes
Storage & Reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of chicken stock to loosen the sauce.
- Category: Dinner
