chicken stroganoff casserole

Name: Chicken Stroganoff Casserole
Prep time: 45 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 medium chicken breast halves; 1 can(s) chicken broth, 14 ounces; 1 package(s) wide egg noodles, 12 ounces; 1 can(s) cream of celery soup; 1 can(s) cream of chicken soup; 1 cup(s) fresh sliced mushrooms; 1 small onion finely chopped; 1/2 teaspoon(s) dry mustard; 1 tablespoon(s) chopped parsley; 1/2 t teaspoon(s) salt; 1 dash(es) black pepper; 1/3 cup(s) sour cream; 1-1/2 tablespoon(s) butter; 1 cup(s) crushed potato chip crumbs

47 Pinches 3 Photos

Laurie Lenartowicz

Livingston, TN

Updated on May 9, 2016

This casserole in my rainy day stand-by meal. I usually have the ingredients on hand and it is simple to prepare. My husband cannot get enough of this comforting casserole. I sometimes make this ahead of time and refrigerate until ready for baking. It is a wonderful choice for a covered dish dinner or to take to a neighbor in times of need. Add a side salad and some hot biscuits for a quick company meal.

Rate

This comforting casserole is delicious and easy to prepare. The mushrooms and sour cream takes it up a notch to stroganoff status.

prep time 45 Min

cook time 40 Min

method Bake

yield 6-8 people

Ingredients

2 medium chicken breast halves
1 can chicken broth, 14 ounces
1 package wide egg noodles, 12 ounces
1 can cream of celery soup
1 can cream of chicken soup
1 cup fresh sliced mushrooms
1 small onion finely chopped
1/2 teaspoon dry mustard
1 tablespoon chopped parsley
1/2 t teaspoon salt
1 dash black pepper
1/3 cup sour cream
1-1/2 tablespoon butter
1 cup crushed potato chip crumbs

How To Make chicken stroganoff casserole

Step 1

In a medium saucepan, add chicken breasts and broth. Bring to boil . Reduce to simmer for 30 minutes covered. Cool and shred chicken. Reserve broth.

Step 2

Boil the egg noodlles as directed until almost done leaving them al dente or a little chewy. Drain noodles and place in a large mixing bowl. Preheat oven to 375 degrees. Spray a 9x13 baking dish with Pam or other non- stick baking spray. Set aside
Step 3

In a large skillet, melt 1 TBSP of the butter. Add mushrooms and onions. Saute until tender. Stir in the dry mustard, parsley, salt and pepper. Add both cans of condensed soup and reserved chicken broth to vegetables in skillet. Stir and bring to a boil until slightly thickened. Remove soup from heat. Quickly stir in sour cream.
Step 4

Place the shredded chicken over the noodles in bowl. Pour the soup mixture over the chicken and noodles. Stir to combine all ngredients. Spoon the mixture into your prepared baking dish. Top casserole with potato chip crumbs and dot with remaining 1/2 TBSP butter. Bake in preheated oven for 40 minutes. Remove from oven and let casserole rest for 5 minutes. Serve and enjoy!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes