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Simple Chicken Stroganoff

Simple Chicken Stroganoff

  • Prep

    10 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 15 m
PRISSY68

PRISSY68

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

Directions

  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

hilly
1

hilly

1/8/2014

I did not care for this recipe.

marshy
1

marshy

5/16/2013

Very quick and a lovely dinner.

Sarah
0

Sarah

7/13/2014

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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