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Simple Chicken Stroganoff

PRISSY68

"Tender chicken breasts in a creamy sauce served over egg noodles."
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Ingredients

1 h 15 m servings 463 cals
Original recipe yields 6 servings

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir cream of mushroom soup, sour cream, and Worcestershire sauce in bowl until well blended. Pour half the soup mixture in a 9x13-inch baking dish. Arrange chicken breast halves in baking dish and cover with remaining soup mixture.
  3. Bake chicken in preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  5. Cut chicken into bite-size pieces and serve over egg noodles with mushroom sauce.

Nutrition Facts


Per Serving: 463 calories; 16.5 g fat; 52.2 g carbohydrates; 25.8 g protein; 112 mg cholesterol; 400 mg sodium. Full nutrition

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Reviews

Read all reviews 32
  1. 42 Ratings

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Most helpful positive review

It was good but I did make some changes because it was a bit bland per the recipe. I added a chicken bouillon cube dissolved in as little water as possible, added a little more Worcester sauce ...

Most helpful critical review

Even after adding a second can of soup, 1 cup of sour cream was overpowering to say the least. It was pretty basic, and so I seasoned the chicken before putting the sauce over it. I also recomme...

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It was good but I did make some changes because it was a bit bland per the recipe. I added a chicken bouillon cube dissolved in as little water as possible, added a little more Worcester sauce ...

Even after adding a second can of soup, 1 cup of sour cream was overpowering to say the least. It was pretty basic, and so I seasoned the chicken before putting the sauce over it. I also recomme...

I chose to do two things differently from the recipe: I used the pasta that I had on hand (Radiatori) and I didn't cut up the chicken. Otherwise, I followed the directions. I kind of knew tha...

This was bland as it gets as written. I swapped the Worchestershire out for steak sauce and a can of mushroom stems and pieces drained. In the future I will use fresh mushroom slices which have ...

Suggest using boneless/skinless chicken thighs for a more flavorful dish. Cut into fairly large chunks, coat with flour on both sides & brown nicely in butter, duck fat & bacon drippings for out...

Quick and easy dinner. I served with cut up green onion and Parmesan cheese. I will definitely make this again everyone loved it!

Very quick and a lovely dinner.

This was JUST what I needed after a wearisome day of teaching! :-[) At the time I didn't have sour cream, but I did have (old) cottage cheese; so I used that, plus a dash of vinegar to make sure...

It was decent but not the greatest. I added fresh sliced mushrooms because it's supposed to be a mushroom sauce and there just isn't enough in a cream of mushroom sauce. I also added some paprik...