Oven Baked 4-Ingredient Chicken Stroganoff Bake
Tender bite-size chicken pieces are baked in a creamy mushroom, sour cream, and onion soup sauce until bubbling and savory. This easy chicken stroganoff-style bake is a cozy family dinner served over noodles, rice, or mashed potatoes.
Ingredients
- 2 lb boneless skinless chicken breasts cut into bite-size pieces
- 2 cans condensed cream of mushroom soup 10.5 oz each, do not add water
- 1 cup sour cream full-fat preferred
- 1 packet dry onion soup mix about 1 oz
- butter or cooking spray for greasing the baking dish
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
- Spread the chicken pieces in a mostly single layer across the bottom of the prepared dish.
- In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, and dry onion soup mix until smooth and evenly combined.
- Pour the sauce over the chicken and spread it to the edges so all pieces are covered.
- Cover the dish tightly with foil and bake for 30 minutes.
- Carefully remove the foil and stir the sauce lightly around the edges.
- Return the dish to the oven, uncovered, and bake for 20–25 minutes, until the sauce is bubbling, lightly golden in spots, and the chicken reaches 165°F.
- Let the casserole rest for 5 minutes before serving.
- Serve warm over egg noodles, rice, or mashed potatoes.
Notes
Wide egg noodles are a classic pairing for this creamy bake. Add mushrooms or a sprinkle of parsley for extra flavor and color.
Nutrition
Calories: 420kcal
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