Quick Chicken Stroganoff Recipe

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I concocted this recipe for those evenings when I'm running late and everyone is hungry. Even my finicky 4-year-old asks for seconds. For a no-fuss beef Stroganoff, substitute leftover steak.—Phyllis Brittenham, Garwin, Iowa
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings


  • 4 cups uncooked egg noodles
  • 2 cups cubed cooked chicken
  • 1-1/2 cups (12 ounces) sour cream
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • Minced fresh parsley, optional

Nutritional Facts

1 cup: 340 calories, 16g fat (9g saturated fat), 105mg cholesterol, 557mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 20g protein.


  1. Cook noodles according to package directions; drain. In a greased 2-qt. microwave-safe dish, combine the chicken, sour cream, soup, seasoned salt and pepper. Stir in the noodles.
  2. Cover and microwave on high for 3-6 minutes or until heated through. Sprinkle with parsley if desired. Let stand for 5 minutes before serving. Yield: 4-6 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Chicken Stroganoff in Casserole Cookbook 2001, p135

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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gunslinger User ID: 544392 214933
Reviewed Dec. 14, 2014

"Good taste. I added some poppy seeds to the casserole and topped it with some french fried onions and put it in the oven to brown a few minutes."

bryonymacgreine User ID: 7165622 56589
Reviewed Mar. 7, 2013

"I made this as-is the first time, and it was ok but a little too bland. The next time, I substituted one packet of onion soup mix for the seasoned salt and pepper, and it was much better. Not company-good, but good enough for a quick week-night meal."

gcjmorgan User ID: 1019549 51515
Reviewed Mar. 21, 2011

"yummy, I added a small can of mushrooms and about a 1/4 cup of milk to the original recipe !"

cajdeedawg User ID: 2962845 61714
Reviewed Mar. 14, 2009

"I loved the recipe. i lightened it up a bit saving about 100 calories per serving by using light sour cream and 98% fat free cream of mushroom soup by Campbell's. I also added about 8 oz. of sliced mushrooms.."

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