Simple Chicken Stroganoff

Simple Chicken Stroganoff

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 15 m
Recipe by  PRISSY68

“Tender chicken breasts in a creamy sauce served over egg noodles.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir cream of mushroom soup, sour cream, and Worcestershire sauce in bowl until well blended. Pour half the soup mixture in a 9x13-inch baking dish. Arrange chicken breast halves in baking dish and cover with remaining soup mixture.
  3. Bake chicken in preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  5. Cut chicken into bite-size pieces and serve over egg noodles with mushroom sauce.

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Reviews (4)

Rate This Recipe


I did not care for this recipe.



Very quick and a lovely dinner.



It was good but I did make some changes because it was a bit bland per the recipe. I added a chicken bouillon cube dissolved in as little water as possible, added a little more Worcester sauce and a little onion soup mix to taste. These changes made it taste a little more like stroganoff and less like cream of mushroom soup.

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Amount Per Serving (6 total)

  • Calories
  • 463 cal
  • 23%
  • Fat
  • 16.5 g
  • 25%
  • Carbs
  • 52.2 g
  • 17%
  • Protein
  • 25.8 g
  • 52%
  • Cholesterol
  • 112 mg
  • 37%
  • Sodium
  • 400 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Simple Sweet and Spicy Chicken Wraps


next recipe:

Simple Creamy Garlic-Mushroom Chicken