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chicken stroganoff casserole

a recipe by
Laurie Lenartowicz
Livingston, TN

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.

serves 6-8 people
prep time 45 Min
cook time 40 Min
method Bake

Ingredients For chicken stroganoff casserole

  • 2 md
    chicken breast halves
  • 1 can
    chicken broth, 14 ounces
  • 1 pkg
    wide egg noodles, 12 ounces
  • 1 can
    cream of celery soup
  • 1 can
    cream of chicken soup
  • 1 c
    fresh sliced mushrooms
  • 1 sm
    onion finely chopped
  • 1/2 tsp
    dry mustard
  • 1 Tbsp
    chopped parsley
  • 1/2 t tsp
  • 1 dash
    black pepper
  • 1/3 c
    sour cream
  • 1-1/2 Tbsp
  • 1 c
    crushed potato chip crumbs

How To Make chicken stroganoff casserole

  • 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.
  • 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
  • 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.
  • 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!

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