Baked Chicken Stroganoff Recipe – Easy Comfort Food Casserole
Baked chicken stroganoff is a hearty and flavorful twist on the classic stroganoff, featuring tender chicken, mushrooms, and onions baked in a creamy sauce with a golden topping. This easy casserole recipe is perfect for weeknight dinners, potlucks, or cozy family meals. Rich, comforting, and simple to prepare, it’s a dish that brings warmth and satisfaction to the table.
Equipment
- Large skillet
- Mixing bowls
- Wooden spoon or spatula
- 9x13-inch baking dish
- Oven
Ingredients
- 1 ½ lbs chicken thighs or breasts, cubed
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cups mushrooms (cremini or button), sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup sour cream
- 1 tbsp flour (for thickening)
- 2 tsp paprika
- Salt and pepper to taste
- 3 cups cooked pasta or rice
- 1 ½ cups shredded mozzarella or cheddar cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Heat oil in a skillet. Sauté chicken until lightly browned. Remove and set aside.
- In the same skillet, cook onions and mushrooms until softened. Add garlic and cook briefly.
- Reduce heat and stir in sour cream. Season with salt and pepper.
- Combine sauce with cooked pasta or rice and chicken. Transfer mixture to baking dish.
- Sprinkle cheese evenly over the top.
- Bake for 25 minutes, until bubbly and golden.
- Rest for 5–10 minutes before serving to allow flavors to meld.
Notes
- Use chicken thighs for juicier meat, or breasts for leaner flavor.
- Egg noodles are traditional, but rice or quinoa work well.
- For dairy-free, substitute plant-based sour cream and cheese.
- Add cayenne or smoked paprika for a spicier kick.
- Store leftovers in the fridge for 3 days or freeze portions for up to 2 months.