You won’t find heavy, gloppy sauce here, but make no mistake: this is stroganoff through and through. Meaty mushrooms and comforting noodles in cream sauce lighten up a bit when baked with chicken instead of beef.
Recipe courtesy of Casey Barber
|1/2 pound (8 oz.) egg noodles||1 tablespoon canola or vegetable oil|
|2 tablespoons butter, divided||1 pound boneless, skinless chicken breast|
|1/2 pound crimini mushrooms, stemmed and thinly sliced||1 cup chicken broth|
|1 small yellow onion||1 tablespoon flour|
|1/2 teaspoon kosher salt||1 cup regular sour cream|
Preheat the oven to 400F.
Bring a 4-quart saucepan filled with water to a boil while you make the casserole and add the egg noodles. Cook until al dente, then drain and reserve.
Melt the butter in a large, high-sided sauté pan or skillet over medium heat.
Add the mushrooms in a single layer, stir to coat, then cook without stirring for 5 minutes until the mushrooms are browned.
While the mushrooms cook, peel the onion, slice off both ends, cut in half lengthwise, then slice very thinly along the “grain” of the onion to make long strips (not half-moons). Add the onion and salt to the mushrooms, stir, and cook for 5 minutes more to soften the onion.
Transfer the mushrooms and onion to a deep square casserole dish.
Add the oil to the skillet until shimmering, then add the chicken. Cook about 2 minutes per side until browned. Transfer to the casserole dish.
Add the chicken broth to the skillet and bring to a simmer. Whisk in the flour and cook for a minute more, then remove from the heat and stir in the sour cream and reserved egg noodles.
Toss the noodles and sauce with the mushrooms, onion, and chicken in the casserole dish.
Bake uncovered for 15-20 minutes until the top of the casserole is crispy and the sauce is thick and bubbling. Serve immediately.
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