Creamy Baked Chicken Stroganoff – Fall Favorites Recipes Dinner

Baked Chicken Stroganoff hits all the cozy notes: warm, creamy, and totally family-friendly. If comfort food had a poster child for chilly nights, this would be it — mushrooms, tender chicken, and a sauce that hugs the noodles. Pull up a chair; this one’s going to be a weeknight staple.

Why this Baked Chicken Stroganoff recipe is irresistible

What makes this dish so hard to resist? A few things: the blend of savory mushrooms and mellow sour cream creates that silky texture everyone loves, the chicken keeps it lighter than the traditional beef version, and baking it ties everything together without you babysitting a stovetop. Plus, it’s the kind of dish that smells like home while it bakes — which, IMO, is half the comfort.

Key reasons to make it tonight

• Easy prep and hands-off baking — toss it together and let the oven do the work.
• Crowd-pleaser — picky eaters usually don’t fight you for seconds.
• Flexible — swap noodles, go gluten-free, or make it vegetarian with chickpeas or tofu.

What you’ll need (with short notes)

Here’s a friendly, slap-together ingredient list and why each item matters:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces — lean protein that soaks up flavor.
• 1 medium onion, diced — builds a savory foundation.
• 2 cups mushrooms, sliced (white or cremini) — mushrooms add umami and texture.
• 2 cups egg noodles (or gluten-free pasta) — pillowy comfort that catches the sauce.
• 1 cup cream of mushroom soup — shortcut flavor and body (homemade works great too).
• 1 cup sour cream — gives the sauce its luxurious tang and creaminess.
• 2 cups chicken broth — balances the richness and keeps things moist.
• 2 tsp garlic powder — quick, even garlic flavor; use fresh minced garlic if you prefer.
• Salt and pepper to taste — yes, you need these.
• Oil for sautéing (olive or avocado) — for browning the onions and chicken.
• Fresh parsley for garnish (optional) — brightness for finishing.

The simple how-to (short and helpful)

1. Preheat oven to 350°F (175°C).
2. Sauté onions in oil until translucent; add mushrooms and cook until softened.
3. Add chicken pieces; season with garlic powder, salt and pepper. Cook until no longer pink.
4. Stir in chicken broth and simmer briefly. Mix cream of mushroom soup and sour cream, then add to skillet.
5. Combine cooked egg noodles with the chicken-sauce mixture in a baking dish. Cover with foil.
6. Bake 25 minutes; remove foil and bake 10–15 more until bubbly and golden. Garnish with parsley.

The story behind my version

This recipe is the product of tried-and-true weeknight experiments. I wanted stroganoff comfort without standing over sauté pans for an hour. So I browned everything, mixed the sauce, and finished it in the oven — less fuss, same cozy payoff. My family’s verdict? “Make this every fall.” Even my teen, who lives on pizza, asked for seconds. That’s saying something.

Pro tips for the best outcome

• Pat chicken pieces dry before cooking — dry protein browns better.
• Don’t overcrowd the pan when browning the chicken; work in batches if needed.
• Use a mix of mushrooms (white + cremini) for deeper flavor.
• Heat the oven while you cook so nothing cools down before baking.
• Stir the sour cream in off heat if you want to reduce risk of breaking the sauce.
• Cook the noodles just shy of al dente — they’ll finish in the oven and won’t turn mushy.
• For richer flavor, use homemade cream of mushroom soup or a splash of sherry in the sauce.
  These little moves keep the texture perfect and the sauce silky.

Variations to try

• Vegetarian: Replace chicken with chickpeas or firm tofu; use vegetable broth.
• Gluten-free: Swap egg noodles for GF pasta or rice.
• Dairy-free: Use coconut cream or a creamy cashew sauce and dairy-free sour cream.
• Quick weeknight: Use a rotisserie chicken to skip cooking the chicken entirely.
• One-pan: Brown everything in an oven-safe skillet and finish in the same pan to cut dishes.
  Play around — this dish is forgiving and loves swaps.

Timing and ease (great for busy kitchens)

This Baked Chicken Stroganoff recipe fits into many schedules. Assemble in about 20–25 minutes (if noodles are pre-cooked) and bake. If you prep chicken and veggies the night before, dinner literally takes under 30 minutes from oven to table. That’s why this is a go-to among Under 30 Minute Meals fans.

Best ways to serve

• Over extra egg noodles or wide pasta for saucy goodness.
• Spoon onto mashed potatoes for a twist on shepherd’s pie vibes.
• Serve with a crisp green salad and a squirt of lemon to cut the richness.
• Add a side of roasted green beans or garlic-buttered peas for color and crunch.

Storage, reheating, and make-ahead tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove with a splash of chicken broth to loosen the sauce, or microwave in short bursts.
• Make-ahead: Assemble it and keep covered in the fridge for up to 24 hours before baking.
• Freeze: I don’t recommend freezing after baking (mushrooms and sour cream change texture), but you can freeze the cooked chicken and broth mixture separately for up to 2 months and thaw to combine with fresh noodles later.
  Pro tip: when reheating, add a splash of broth—that restores creaminess without adding more dairy.

Why this works for fall and cozy dinners

This is a classic Chicken Stroganoff Casserole vibe with a baked finish — warm, creamy, and downright satisfying. The mushroom-and-sour-cream combo screams autumn comfort. It’s an easy addition to your rotation of Fall Casseroles Dinners, especially when you want something homey but not fussy.

Equipment you’ll actually use

• Large skillet for sautéing (or an oven-safe skillet to go straight into the oven).
• Baking dish (9×13 works great) or Dutch oven.
• Mixing bowls and a spatula.
• Knife and cutting board. That’s it. Low fuss, low drama.

Frequently Asked Questions (FAQs)

A few serving ideas depending on the crowd

• Family dinner: serve with buttered peas and crusty bread.
• Date night: plate with mashed potatoes, a drizzle of truffle oil, and a side arugula salad.
• Meal prep: portion into containers with veggies for easy lunches.

Notes on nutrition and swaps

Chicken provides lean protein; mushrooms bring potassium, selenium, and vitamin D precursors. Swap whole-grain noodles to boost fiber, or sub Greek yogurt for sour cream to up protein (but temper it to avoid curdling). Need lower sodium? Use a low-sodium broth and season at the end.

How this Baked Chicken Stroganoff recipe fits into your recipe toolbox

If you love The Cozy Cook Recipes or other comforting casseroles, this one belongs there. It’s the kind of recipe that shows up when you need Dinner In 321 Recipes—quick, simple, and satisfying. It’s also a top pick for lists like Casseroles For 2 with easy scaling.

My final thoughts for this Baked Chicken Stroganoff recipe(and a tiny bit of sass)

Look, we all have nights when ambitious recipes sound like a nightmare. That’s where this Baked Chicken Stroganoff shines: cozy, forgiving, and reliably tasty. It’s not trying to be fancy; it’s trying to be delicious, and it succeeds spectacularly. Make it on a chilly night, invite friends, or eat it solo while streaming something trashy — you’ll be glad you did.

If you’re cataloging family staples or building a rotation of Fall Favorites Recipes Dinner, slot this one in. Try one of the suggested swaps or keep it classic — either way, you’ll come back to its creamy, mushroomy goodness again and again.

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