Description
A creamy, comforting oven-baked casserole featuring tender chicken, mushrooms, and egg noodles in a rich stroganoff sauce. Perfect for weeknights, gatherings, and meal prep.
Ingredients
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1 cup full-fat sour cream
4 ounces cream cheese, softened
1 teaspoon Dijon mustard
½ teaspoon dried thyme
12 ounces wide egg noodles
½ cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook egg noodles according to package instructions until al dente. Drain and set aside.
Season cubed chicken with salt, pepper, garlic powder, and paprika.
Heat olive oil in a skillet over medium-high heat and sear chicken for 4–5 minutes. Remove and set aside.
In the same skillet, melt butter and sauté onion for 3–4 minutes. Add garlic and mushrooms and cook 5–6 minutes.
Stir in flour and cook 1 minute. Gradually whisk in chicken broth and simmer until thickened.
Reduce heat and stir in sour cream, cream cheese, Dijon mustard, and thyme until smooth.
Combine noodles, chicken, and sauce in a large bowl. Transfer to prepared baking dish.
Sprinkle mozzarella cheese over the top.
Bake uncovered for 20–25 minutes until bubbly and lightly golden. Garnish with parsley before serving.
Notes
For extra flavor, add 1 cup frozen peas before baking.
If making ahead, refrigerate assembled casserole up to 24 hours before baking.
Add 2–3 tablespoons chicken broth when reheating to loosen the sauce if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes