Chicken Stroganoff Bake is a deliciously easy weeknight meal made with boneless chicken breasts and egg noodles in a creamy mushroom cheese sauce.
I've been super busy lately with work and helping our oldest daughter get ready to relocate to Florida. It's been a little challenging to make dinner during the week when I'm balancing a lot.
It's been several years since I've had to juggle different aspects of my life and the older I get the more exhausting it becomes. That's why meals like this Chicken Stroganoff are the perfect fit for those busy weeknights!
Bakes or casseroles are great make ahead meals because you can prepare them ahead of time; then just reheat when you're ready to eat.
This Chicken Stroganoff Bake was super easy to make, serves four people and was ready in about 30 minutes!
Equipment
Ingredients Needed
For this recipe you'll need the following ingredients:
Egg Noodles
Butter
Diced Boneless Chicken Breasts: I diced the chicken and cooked it myself, but to save even more time, you can use store bought rotisserie chicken or precooked leftover diced chicken.
Sliced Mushrooms
Frozen Peas
Garlic Powder
All Purpose Flour
Chicken Broth: I use low sodium chicken broth, but you can use regular or bone broth.
Parsley
Sour Cream: You can also substitute plain Greek yogurt for the sour cream.
Shredded Havarti Cheese: We love the creaminess and mild flavor of Havarti, but if you're not a fan, you can use your favorite. Some good choices would be Swiss, Muenster, Monterey Jack or White Cheddar.
Italian Breadcrumbs
How do you make Chicken Stroganoff Bake?
Preheat the oven to 375 degrees F.
Start by bringing a large pot of water to a boil; then add the egg noodles and cook until soft. Drain the pasta in a colander; then place the noodles back into the pot.
While the noodles are cooking, melt one tablespoon of the butter in a large nonstick skillet over medium high heat; then add the diced chicken.
Cook the chicken for approximately 4-5 minutes until it's no longer pink; then remove from the pan and set aside in a dish.
Add the second tablespoon of butter to the pan and melt over medium high heat; then add the mushrooms, peas and garlic powder. Cook 3-5 minutes until the mushrooms soften; then add the flour and stir.
Next, add the chicken broth and stir until the sauce thickens. Remove the pan from the heat and add the cooked chicken back to the pan along with the sour cream and parsley.
Stir until combined; then pour the chicken mixture over the cooked egg noodles in the pot. Stir in the shredded Havarti cheese; then add the mixture to a 2-quart oven safe baking dish and top with breadcrumbs.
Place the dish in the oven and cook 10-15 minutes until the top is light brown and the casserole is bubbly on the sides.
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Chicken Stroganoff Bake
Ingredients
- 8 ounces egg noodles
- 2 tablespoons butter (divided)
- 1 pound boneless chicken breasts (diced)
- 8 ounces sliced mushrooms
- 1 cup frozen peas
- 1 teaspoon garlic powder
- 2 tablespoons all purpose flour
- 1 ½ cups chicken broth
- 1 tablespoon chopped parsley
- ½ cup sour cream
- 4 ounces shredded havarti cheese
- ¼ cup italian breadcrumbs
Instructions
- Preheat the oven to 375 degrees F.
- Start by bringing a large pot of water to a boil; then add the egg noodles and cook until soft. Drain the pasta in a colander; then place the noodles back into the pot.
- While the noodles are cooking, melt one tablespoon of the butter in a large nonstick skillet over medium high heat; then add the diced chicken. Cook the chicken for approximately 4-5 minutes until it's no longer pink; then remove from the pan and set aside in a dish.
- Add the second tablespoon of butter to the pan and melt over medium high heat; then add the mushrooms, peas and garlic powder. Cook 3-5 minutes until the mushrooms soften; then add the flour and stir.
- Next, add the chicken broth and stir until the sauce thickens. Remove the pan from the heat and add the cooked chicken back to the pan along with the sour cream and parsley.
- Stir until combined; then pour the chicken mixture over the cooked egg noodles in the pot. Stir in the shredded Havarti cheese; then add the mixture to a 2-quart oven safe baking dish and top with breadcrumbs.
- Place the dish in the oven and cook 10-15 minutes until the top is light brown and the casserole is bubbly on the sides.
Notes
Nutrition
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