Creamy Mushroom & Chicken Stroganoff Bake | Easy Family Dinner Recipe

There’s a special kind of magic in dishes that bring everyone to the table without needing persuasion, and this Creamy Mushroom & Chicken Stroganoff Bake is exactly that kind of meal. Inspired by the comforting flavors of traditional stroganoff and transformed into an easy oven-baked dinner, this recipe is made for busy evenings, relaxed weekends, and those moments when you want something hearty, familiar, and deeply satisfying. It’s the kind of food that feels like a warm hug after a long day.

What makes this dish so beloved is its balance of simplicity and richness. Tender pieces of chicken are nestled into a velvety sauce made with earthy mushrooms, gentle garlic, and creamy goodness, all baked together until bubbling and golden. Unlike stovetop stroganoff that demands constant attention, this baked version allows you to step away while the oven does the work—perfect for family life and stress-free cooking.

This recipe respects tradition while embracing convenience. It doesn’t rely on complicated techniques or hard-to-find ingredients, yet the final result tastes like something that’s been simmering with care for hours. Served over egg noodles, rice, or even mashed potatoes, it’s endlessly versatile and easy to adapt. Whether you’re feeding picky eaters or seasoned food lovers, this dish delivers comfort, flavor, and togetherness in every bite. Let’s make dinner something everyone looks forward to tonight.

Ingredients

For the Stroganoff Base

• 1 ½ lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 12 oz mushrooms (button or cremini), sliced
• 2 tablespoons all-purpose flour

For the Creamy Sauce

• 1 ½ cups chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• 1 cup sour cream
• ½ cup heavy cream or whole milk
• Salt and freshly ground black pepper, to taste

For Baking & Serving

• 3 cups cooked egg noodles or rice
• ½ cup shredded mozzarella or mild cheddar cheese (optional, for topping)
• Fresh parsley, chopped (for garnish)

Step-by-Step Directions

1. Prepare the Oven and Base
   Preheat your oven to 375°F (190°C). Lightly grease a large baking dish and set it aside. Cook your egg noodles or rice according to package instructions, drain, and reserve.
2. Brown the Chicken
   Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season lightly with salt and pepper, and cook until lightly golden on all sides. The chicken does not need to be fully cooked at this stage. Transfer to a plate and set aside.
3. Sauté the Vegetables
   In the same skillet, reduce heat to medium. Add chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in garlic and cook for 30 seconds until fragrant. Add sliced mushrooms and sauté until they release their moisture and begin to brown.
4. Build the Sauce
   Sprinkle flour over the mushroom mixture and stir well, cooking for about 1 minute to remove the raw flour taste. Gradually pour in chicken broth while stirring constantly to avoid lumps. Add Dijon mustard and paprika, and let the sauce simmer gently until slightly thickened.
5. Finish the Creaminess
   Lower the heat and stir in sour cream and heavy cream until smooth and silky. Taste and adjust seasoning with salt and pepper. Remove from heat.
6. Assemble the Bake
   In the prepared baking dish, spread the cooked noodles or rice evenly across the bottom. Layer the chicken pieces on top, then pour the creamy mushroom sauce over everything, making sure it’s evenly distributed.
7. Bake to Perfection
   Sprinkle shredded cheese over the top if using. Cover loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and lightly golden on top.
8. Rest and Serve
   Remove from the oven and let the dish rest for 5 minutes before serving. Garnish with freshly chopped parsley and serve warm. 🍽️

Notes

• For extra depth, add a splash of Worcestershire sauce to the sauce.
• Swap sour cream with Greek yogurt for a lighter version.
• This dish can be assembled a day ahead and baked when needed.
• Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
• You can add peas or spinach for extra color and nutrition.

Nutritional Information

This Creamy Mushroom & Chicken Stroganoff Bake offers a satisfying balance of protein from chicken, comforting carbohydrates from noodles or rice, and rich fats from the creamy sauce. It’s filling, nourishing, and perfect for a wholesome family dinner.

⏰ Prep Time: 20 minutes
🔥 Baking Time: 40 minutes
⏳ Total Time: 1 hour

⚡ Calories per serving: ~480
🍽️ Servings: 6

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Bon appétit and happy cooking!