Chicken Stroganoff Bake
Tender bite-size chicken pieces are baked in a creamy mushroom, sour cream, and onion soup sauce until bubbling and savory. This easy chicken stroganoff-style bake is a cozy family dinner served over noodles, rice, or mashed potatoes.
INGREDIENTS:
2 lb boneless skinless chicken breasts cut into bite-size pieces
2 cans condensed cream of mushroom soup 10.5 oz each, do not add water
1 cup sour cream full-fat preferred
1 packet dry onion soup mix about 1 oz
butter or cooking spray for greasing the baking dish
DIRECTIONS:
Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
Spread the chicken pieces in a mostly single layer across the bottom of the prepared dish.
In a medium bowl, stir together the condensed cream of mushroom soup, sour cream, and dry onion soup mix until smooth and evenly combined.
Pour the sauce over the chicken and spread it to the edges so all pieces are covered.
Cover the dish tightly with foil and bake for 30 minutes.
Carefully remove the foil and stir the sauce lightly around the edges.
Return the dish to the oven, uncovered, and bake for 20–25 minutes, until the sauce is bubbling, lightly golden in spots, and the chicken reaches 165°F.
Let the casserole rest for 5 minutes before serving.
Serve warm over egg noodles, rice, or mashed potatoes.