Dinner

Dump And Bake Chicken Stroganoff

Yield: 4

Boneless Skinless Thighs

Made With:

Boneless Skinless Thighs Fresh

Dump And Bake Chicken Stroganoff

Jess Bentley
@SliceofJess

This no-boil, one dish Chicken Stroganoff is a hands-off, delicious weeknight meal that your entire family will ask for on repeat. It's a quick and flavorful dish that requires little more than dumping all of the raw ingredients into a casserole dish, mixing together and baking. It's also a great prep ahead dish.

00:05
Prep
01:00
Cook
01:05
Total Time

Ingredients & Directions

Directions

Chicken Stroganoff

1 can
condensed cream of chicken or mushroom soup
1/2 cup
milk
4 oz
sour cream
1 cup
chicken broth
1 teaspoon
fresh thyme leaves
1 teaspoon
garlic powder
1/2
small white onion, diced
3
Springer Mountain Farms Boneless Skinless Thighs
8 oz
ziti noodles, uncooked
10 oz
shiitake mushrooms, sliced
1/2 cup
peas, frozen
1.5 cups
Swiss cheese, shredded
1/4 cup
Italian bread crumbs
2 tablespoons
butter, cut into pats
salt and pepper, to taste
Italian parsley, for garnish
parmesan cheese, grated for garnish
  1. Preheat oven to 350°F.
  2. Whisk together the condensed soup, milk, sour cream, 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 165°F.
  7. Serve with salt, black pepper, Italian parsley, and grated parmesan, to taste.

NOTES ON THIS RECIPE:
• While Jess likes using ziti noodles for this meal, any shape will work. You could also substitute egg noodles for the regular noodles, although, baking times will vary since egg noodles will cook faster.
• To add extra protein, substitute the sour cream with Greek yogurt.
• Leftovers should be kept in an airtight container, refrigerated, and consumed within 3 days.

Delicious Recipes

 Yellow Squash Casserole With Shredded Chicken

Yellow Squash Casserole With Shredded Chicken

Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta

Chicken Noodle Casserole

Chicken Noodle Casserole

JOIN The FLOCK

Get coupons, recipes, and more
delivered straight to your inbox.

Dinner

Dump And Bake Chicken Stroganoff

Dump And Bake Chicken Stroganoff

Jess Bentley
@SliceofJess

Boneless Skinless Thighs

Made With:

Boneless Skinless Thighs

This no-boil, one dish Chicken Stroganoff is a hands-off, delicious weeknight meal that your entire family will ask for on repeat. It's a quick and flavorful dish that requires little more than dumping all of the raw ingredients into a casserole dish, mixing together and baking. It's also a great prep ahead dish.

Yield: 4

00:05 Prep
01:00 Cook
01:05 Total Time

Ingredients

Directions

Chicken Stroganoff

1 can
condensed cream of chicken or mushroom soup
1/2 cup
milk
4 oz
sour cream
1 cup
chicken broth
1 teaspoon
fresh thyme leaves
1 teaspoon
garlic powder
1/2
small white onion, diced
3
Springer Mountain Farms Boneless Skinless Thighs
8 oz
ziti noodles, uncooked
10 oz
shiitake mushrooms, sliced
1/2 cup
peas, frozen
1.5 cups
Swiss cheese, shredded
1/4 cup
Italian bread crumbs
2 tablespoons
butter, cut into pats
salt and pepper, to taste
Italian parsley, for garnish
parmesan cheese, grated for garnish
  1. Preheat oven to 350°F.
  2. Whisk together the condensed soup, milk, sour cream, 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 165°F.
  7. Serve with salt, black pepper, Italian parsley, and grated parmesan, to taste.
NOTES ON THIS RECIPE: • While Jess likes using ziti noodles for this meal, any shape will work. You could also substitute egg noodles for the regular noodles, although, baking times will vary since egg noodles will cook faster. • To add extra protein, substitute the sour cream with Greek yogurt. • Leftovers should be kept in an airtight container, refrigerated, and consumed within 3 days.
Springer Mountain Farms
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.