Dump and Bake Chicken Stroganoff
 
Prep time
Cook time
Total time
 
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
  1. Preheat oven to 350F.
  2. Whisk together the condensed soup, milk, sour cream, chicken broth, thyme leaves, and garlic powder in a large bowl until smooth.
  3. 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.
  4. Top with remaining cheese, Italian breadcrumbs, and small pats of butter spread evenly over the top.
  5. Cover tightly with foil and bake for 30 minutes.
  6. Remove foil, and continue to bake for another 30 minutes, or until pasta is tender and the chicken has reached 165F.
  7. Serve with salt, black pepper, Italian parsley, and grated parmesan, to taste.
Recipe by Slice of Jess at https://sliceofjess.com/dump-and-bake-chicken-stroganoff/