Ah, Baked Chicken Stroganoff! It’s a comforting dish that reminds me of cozy dinners with my family. It’s originally a Russian classic, but with a Midwestern twist, it’s become one of my go-to meals for busy weeknights. The creamy sauce, tender chicken, and savory mushrooms all come together to create a heartwarming dish that feels like a hug on a plate. Plus, it’s perfect for meal prep! You can pop it in the oven, and while it’s baking, you have time to catch up on emails or even sneak in an episode of your favorite show.
This Baked Chicken Stroganoff pairs beautifully with egg noodles or a side of fluffy mashed potatoes to soak up all that delicious sauce. I also love serving it with a simple green salad or steamed veggies to add a little freshness and crunch to the meal. If you’re feeling indulgent, some garlic bread on the side wouldn’t hurt either!
Ingredients
2 lbs boneless, skinless chicken breasts, cut into chunks
2 cups sliced mushrooms
1 medium onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 cup sour cream
1 can (10.5 oz) cream of mushroom soup
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons olive oil
Fresh parsley, chopped (optional, for garnish)
Directions
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