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Jess Bentley
@SliceofJess
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
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
- Preheat oven to 350°F.
- Whisk together the condensed soup, milk, sour cream, thyme leaves, and garlic powder in a large bowl until smooth.
- 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.
- Top with remaining cheese, Italian breadcrumbs, and small pats of butter spread evenly over the top.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil, and continue to bake for another 30 minutes, or until pasta is tender and the chicken has reached 165°F.
- 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.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Dump And Bake Chicken Stroganoff
Jess Bentley
@SliceofJess
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
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
- Preheat oven to 350°F.
- Whisk together the condensed soup, milk, sour cream, thyme leaves, and garlic powder in a large bowl until smooth.
- 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.
- Top with remaining cheese, Italian breadcrumbs, and small pats of butter spread evenly over the top.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil, and continue to bake for another 30 minutes, or until pasta is tender and the chicken has reached 165°F.
- Serve with salt, black pepper, Italian parsley, and grated parmesan, to taste.
