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.

Creamy Baked Chicken Stroganoff — A Cozy Fall Favorites Recipes Dinner

Ingredients

Scale

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)

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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