🍄 Comfort in a Casserole: The Ultimate Baked Chicken Stroganoff

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Ditch the stovetop fuss and let your oven do the heavy lifting with this incredibly creamy and satisfying Baked Chicken Stroganoff! It transforms the classic, tangy, mushroom-filled beef dish into a comforting chicken and noodle casserole, perfect for busy weeknights or a hearty family gathering. With tender chicken, perfectly cooked pasta, and a rich, creamy sour cream and cheese sauce, this dish is a guaranteed crowd-pleaser.

🍽️ Recipe Details

🛒 Ingredients

For the Stroganoff Base

• 1 pound uncooked egg noodles (or ziti/rotini)
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 medium yellow onion, chopped
• 8 ounces cremini or button mushrooms, sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups reduced-sodium chicken broth
• 1 can (10.5 ounces) condensed cream of mushroom or chicken soup (optional, for extra richness)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 cup frozen peas (optional, for color and vegetable content)
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
• Salt and freshly ground black pepper to taste

For the Creamy Finish & Topping

• 1 cup full-fat sour cream (let sit at room temperature for 15 minutes before using to prevent curdling)
• 1 1/2 cups shredded Swiss cheese (or Havarti/Monterey Jack for meltiness), divided
• 1/4 cup Italian seasoned breadcrumbs
• 2 tablespoons unsalted butter, cut into small pats
• Fresh parsley or chives, chopped (for garnish)

👩‍🍳 Instructions: Step-by-Step

1. Cook the Noodles & Prep the Chicken

• Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
• Cook the egg noodles according to package directions until al dente (slightly undercooked, as they will finish cooking in the oven). Drain and set aside in a large mixing bowl.
• Season the cubed chicken generously with salt and pepper.

2. Sauté the Aromatics and Chicken

• Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
• Add the seasoned chicken and cook until it is browned on the outside and just cooked through (internal temperature of 165°F / 74°C). Remove the chicken and set aside, leaving any drippings in the pan.
• Reduce the heat to medium. Add the onions and mushrooms to the skillet. Sauté for 6–8 minutes, stirring occasionally, until the mushrooms have released their liquid and are nicely browned.
• Stir in the minced garlic and thyme and cook for 1 minute until fragrant.

3. Build the Sauce

• Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly.
• Gradually whisk in the chicken broth and the condensed soup (if using), scraping up any browned bits from the bottom of the pan—that's flavor!
• Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer and cook until the sauce thickens slightly, about 3–4 minutes.
• Remove the skillet from the heat. Gently stir in the sour cream (do not boil the sauce once the sour cream is added, as it may curdle). Stir in the frozen peas (if using) and 1 cup of the shredded Swiss cheese until melted and smooth. Taste and adjust seasoning with salt and pepper.

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