Dump and Bake Chicken Stroganoff

This no-boil, one dish Chicken Stroganoff is a hands-off, delicious weeknight meal that your entire family will ask for on repeat.

Come springtime, we’re a pretty busy household. With school going in full swing, we also have taekwondo lessons, soccer practice, and just adopted a dog (we named her Daisy). So, when it comes to dinner, quick casseroles are a lifesaver. This dish requires minimal effort… seriously, just dump all the raw ingredients in, mix together, and bake! If quick and flavorful is your jam, make sure to check out this B.L.T. Flatbread Pizza, my Chicken Sausage Chili, and these Homemade Mexican Pizzas!

WATCH ME MAKE THIS ON THE GRAM!

INGREDIENTS FOR CHICKEN STROGANOFF:

While the mushrooms are completely optional, I like the earthy flavor that they add to this recipe. They also make this dish a little more hearty… which is exactly what my family craves for dinner after a jam-packed day. We eat chicken at least 4 – 5 times per week, and we always opt for Springer Mountain Farms. I personally love their chicken thighs for this recipe, but you could also swap those out for chicken breasts. Every step they take from feeding, raising, and processing their chickens seriously leads to the best tasting chicken on the market. I have their meats stocked in my fridge at all times. Here’s everything I used for this recipe:

Condensed Cream of Chicken & Mushroom Soup
Milk
Sour Cream
Chicken Broth
Fresh Thyme Leaves
Garlic Powder
White Onion
Springer Mountain Farms Boneless Skinless Chicken Thighs
Ziti Noodles
Shiitake Mushrooms
Frozen Peas
Swiss Cheese
Italian Breadcrumbs
Butter
Salt + Pepper
Italian Parsley
Parmesan

A FEW TIPS: I prefer to use whole milk in this recipe, as well as full fat sour cream. This recipe doesn’t call for a lot of it, so you might as well splurge and use the good stuff. Trust me, there’s a huge flavor difference. Per the usual, I suggest shredding your own cheese for texture and the melty-goodness factor. Pre-shredded cheese just doesn’t turn out the same.

This recipe is convenient because you can also prep and bake it in advance. Then simply reheat when you’re ready to eat! So really, this meal is quick to make AND meal-prep friendly! It’s also a perfect dish to make and deliver to a neighbor or loved one.

MORE CASSEROLE IDEAS:

Chicken Cordon Bleu Casserole with Toasty Bagels

Cheesy Hamburger and Rice Casserole

Mexican Street Corn Casserole

Yellow Squash Casserole with Shredded Chicken

Supreme Pizza Cornbread Casserole

Cheesy Potato Casserole with Plum Tomatoes

CLICK HERE FOR MORE RECIPES!

Dump and Bake Chicken Stroganoff

Prep time

5 mins

Cook time

1 hour

Total time

1 hour 5 mins

This no-boil, one dish Chicken Stroganoff is a hands-off, delicious weeknight meal that your entire family will ask for on repeat.

Serves: 4

Ingredients

1 can Condensed Cream of Chicken & Mushroom Soup
½ cup Milk
4 oz. Sour Cream
1 cup Chicken Broth
1 tsp. Fresh Thyme Leaves
1 tsp. Garlic Powder
½ Small White Onion, diced
3 Boneless Skinless Chicken Thighs, cut into bite-sized chunks
8 oz. Uncooked Ziti
10 oz. Sliced Shiitake Mushrooms
½ cup Frozen Peas
1.5 cups Shredded Swiss Cheese
¼ cup Italian Breadcrumbs
2 tbsp. Butter, cut into pats
Salt + Black Pepper, to preference
Italian Parsley, for garnish
Grated Parmesan, for garnish

Instructions

Preheat oven to 350F.
Whisk together the condensed soup, milk, sour cream, chicken broth, thyme leaves, and garlic powder in a large bowl until smooth.
Add the uncooked ziti noodles, chicken thighs, mushrooms, peas, and half the Swiss to a large casserole dish. Pour over the soup mixture and use a large spatula to mix all ingredients together. Make sure that every piece of pasta is coated in the soup mixture.
Top with remaining cheese, Italian breadcrumbs, and small pats of butter spread evenly over the top.
Cover tightly with foil and bake for 30 minutes.
Remove foil, and continue to bake for another 30 minutes, or until pasta is tender and the chicken has reached 165F.
Serve with salt, black pepper, Italian parsley, and grated parmesan, to taste.

NOTES ON THIS RECIPE:

While I like using ziti noodles for this meal, any shape will work just fine. You could also substitute regular noodles for egg noodles, although, baking times will vary since they cook faster.
To add extra protein, you can substitute the sour cream with Greek yogurt.
Leftovers should be kept in an airtight container, refrigerated, and consumed within 3 days.

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!