Chicken Stroganoff Casserole Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Steps:

• 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!

Steps:

• In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
• Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream.
• Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.

Steps:

• Preheat oven to 350. Melt butter in a large frying pan and brown chicken lightly, about 4 minutes. Remove from skillet to a square baking dish.
• Stir flour into pan; cook 1 minute. Add sour cream and pepper; simmer for 4 minutes.
• Add mushrooms, parsley and scallions. Stir in lemon rind and juice.
• Pour sauce over chicken breasts, cover dish with foil and bake for 45 minutes.

Steps:

• Cook noodles until tender in boiling salted water.
• Meanwhile, sautee onions, garlic, and mushrooms.
• Add the chicken and sautee until just cooked through.
• Season with the tarragon, salt, and pepper.
• Remove this mixture from the pan and place in casserole dish.
• Sauce: Deglaze pan with white wine.
• Add chicken stock and bring to a simmer.
• Add cream cheese and sour cream and stir to combine.
• Thicken sauce with flour (mix with water first to avoid lumps).
• Season with salt and pepper to taste.
• Pour over chicken & veggies in casserole dish and mix inches.
• Drain pasta and add to casserole dish and mix inches.
• Topping: Crush cornflakes, and mix with parmesan, garlic salt, and oil.
• Spread on top of casserole.
• Bake at 350F for 20 minutes or until topping is golden.
• Serve with a fresh garden salad.

Steps:

• Heat oven to 350°F.
• In 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 3 to 4 minutes, stirring occasionally, until mushrooms are tender. Remove from skillet, and reserve.
• In same skillet, heat hot water, milk, and the seasoning mix and uncooked pasta (from Hamburger Helper box) to boiling. Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender. Remove from heat. Stir in cream sauce (from Hamburger Helper box) and cooked mushrooms.
• Spray 13x9-inch glass or ceramic baking dish with cooking spray. Spread pasta mixture in baking dish. Top with chicken breasts.
• Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), sprinkling with cheese during last 10 minutes of baking. Sprinkle with parsley. Cool 5 minutes before serving.

Steps:

• Blend soup(s) and sour cream; stir in milk.
• Add chicken, parsley, pimento, seasonings and noodles. Pour into 9x13 baking dish.
• Top with crumbs or chips.
• Bake at 350 degrees F for 30 minutes.
• Original recipe says: after baking time, sprinkle some chicken broth over the casserole; cover with aluminum foil and let it rest for 10-20 minutes before serving. (I've never done that.).