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Mom's Chicken Stroganoff Casserole

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“Uses precooked chicken breast (or canned-- 5 5 oz. cans?) so is great for using up leftovers. This is real comfort food; creamy and savory.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 (10 1/2 ounce) cans cream of chicken soup (or one chicken and one celery)
  • 1 cup sour cream
  • 1 12 cups milk
  • 2 cups chicken (cooked, cubed)
  • 4 tablespoons parsley, chopped
  • 4 tablespoons pimientos, chopped (large flat jar)
  • 1 teaspoon salt
  • 1 lb egg noodles, cooked
  • 4 -6 tablespoons buttered bread crumbs or 4 -6 tablespoons crumbled potato chips

Directions

  1. Blend soup(s) and sour cream; stir in milk.
  2. Add chicken, parsley, pimento, seasonings and noodles. Pour into 9x13 baking dish.
  3. Top with crumbs or chips.
  4. Bake at 350 degrees F for 30 minutes.
  5. Original recipe says: after baking time, sprinkle some chicken broth over the casserole; cover with aluminum foil and let it rest for 10-20 minutes before serving. (I've never done that.).

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