Put a twist on the classic stroganoff with some shredded rotisserie chicken! This whole dinner comes together in a snap, making it a new staple for busy weeknights.
In this recipe
-
Make stroganoff with chicken
-
Prepare stroganoff sauce
-
Adding the sour cream
-
Serve the chicken stroganoff
BE PICTURED IN; CHARACTERIZED IN:
Fried chicken should be in your arsenal if you’re a busy person – and who isn’t? But the whole fried chicken doesn’t always have to be the main event. I prefer to use fried chicken as an ingredient in other meals – like this easy Chicken Stroganoff!
Typically, a stroganoff is made with thin cuts of beef, but getting this right takes some extra prep, and I thought it would be fun to try the classic stroganoff flavors — mushrooms, sour cream, etc. — with chicken.
It’s easy to use shredded roast chicken for the sauce, and the finished sauce is almost like a chicken pot pie filling but served over egg noodles. (Note: You only need about half the meat from the roast chicken for this recipe; save the rest for another meal.)
How to make the stroganoff sauce
This sauce starts like so many delicious things: with some butter, mushrooms, onions and garlic. Add some flour to thicken and then the chicken broth which turns the sauce into a gravy. Next, fold in the shredded chicken.
Now comes the ingredient that makes a stroganoff sauce work: sour cream! It makes the sauce flavorful, creamy and wonderful when combined with the soft egg noodles.
Add the sour cream from the heat
After stirring in the sour cream, you can return the pan to very low heat to keep the sauce warm until ready to serve.
How to serve chicken stroganoff
Spoon the sauce over pasta or rice on individual plates, or stir it all together in a delightful saucepan. However, if you are planning on leftovers, it is best to keep the components separate as it will store them better that way.
More ways to satisfy your stroganoff cravings!
- Beef stroganoff
- Hamburg stroganoff
- Turkey Stroganoff
- Slow cooker beef stroganoff
- Hot dog stroganoff
1:22
Check out this Fried Chicken Stroganoff recipe
Fried chicken stroganoff
ingredients
-
12 ounces egg noodles
-
4 tablespoon Butter, divided
-
1 Cup rolled Onion
-
8th ounces cremini mushrooms, cut
-
2 cloves Garlic, chopped
-
2 tablespoon all purpose flour
-
1 tablespoon Worcester sauce
-
1/2 teaspoon kosher Salt, plus more to taste
-
Freshly ground black peppertaste
-
1 1/2 cups chicken broth
-
1/2 Cup sour cream
-
2 piling cups shredded grilled chicken (about 1 pound of meat)
-
Fresh Parsley, garnish
method
-
Cook pasta:
Cook the egg noodles in salted water according to package directions. Once the pasta is cooked, drain and add to the saucepan with 2 tablespoons of butter and toss to coat.
-
Meanwhile, cook the onions and mushrooms:
Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Add the onions and mushrooms and cook until the vegetables are soft and brown in places, 6 to 8 minutes.
Add the garlic and cook the last 30 seconds until the garlic is fragrant. Season with a pinch of salt and pepper.
-
Make the sauce:
Add the flour to the pan and use a spatula to work the flour into the vegetables, creating a paste-like coating on the vegetables. Cook for a minute then add the Worcestershire sauce, salt and some freshly ground black pepper.
Slowly add the chicken broth in 1/2 cup increments, stirring constantly to avoid lumps.
-
Reduce the sauce and add the chicken and sour cream:
Once your chicken broth has been added, allow the sauce to thicken for a few minutes, then stir in the shredded chicken. Remove the saucepan from the heat and add the sour cream and stir. Taste the sauce and season with salt and pepper to taste.
Return the pan to low heat and heat until the sauce is piping hot again. (If you’re not going to serve the sauce right away, you can keep the sauce warm for a while on a very low heat. Be careful as it will curdle on higher heat.)
If the sauce gets too thick at any point, thin it out with a splash of the pasta cooking water.
-
Surcharge:
Serve the stroganoff by either stirring the pasta directly into the sauce to combine everything, or dividing the pasta into individual plates and spooning the sauce over them. Garnish with fresh parsley.
If you have leftovers, it’s best to keep the sauce and pasta separate, then gently heat the sauce in a pan with a few spoonfuls of water. You can heat the noodles in the microwave with a few spoonfuls of water and then combine everything. The leftovers keep well for a few days.
| nutritional information (per serving) | |
|---|---|
| 321 | calories |
| 16g | Fat |
| 26g | carbohydrates |
| 18g | protein |
