Moms Chicken Stroganoff Casserole Recipes

CHICKEN STROGANOFF CASSEROLE

Steps:

• 1. In a medium saucepan, add chicken breasts and broth. Bring to boil . Reduce to simmer for 30 minutes covered. Cool and shred chicken. Reserve broth.
• 2. Boil the egg noodlles as directed until almost done leaving them al dente or a little chewy. Drain noodles and place in a large mixing bowl. Preheat oven to 375 degrees. Spray a 9x13 baking dish with Pam or other non- stick baking spray. Set aside
• 3. In a large skillet, melt 1 TBSP of the butter. Add mushrooms and onions. Saute until tender. Stir in the dry mustard, parsley, salt and pepper. Add both cans of condensed soup and reserved chicken broth to vegetables in skillet. Stir and bring to a boil until slightly thickened. Remove soup from heat. Quickly stir in sour cream.
• 4. Place the shredded chicken over the noodles in bowl. Pour the soup mixture over the chicken and noodles. Stir to combine all ngredients. Spoon the mixture into your prepared baking dish. Top casserole with potato chip crumbs and dot with remaining 1/2 TBSP butter. Bake in preheated oven for 40 minutes. Remove from oven and let casserole rest for 5 minutes. Serve and enjoy!

CHICKEN STROGANOFF CASSEROLE

Steps:

• Cook noodles until tender in boiling salted water.
• Meanwhile, sautee onions, garlic, and mushrooms.
• Add the chicken and sautee until just cooked through.
• Season with the tarragon, salt, and pepper.
• Remove this mixture from the pan and place in casserole dish.
• Sauce: Deglaze pan with white wine.
• Add chicken stock and bring to a simmer.
• Add cream cheese and sour cream and stir to combine.
• Thicken sauce with flour (mix with water first to avoid lumps).
• Season with salt and pepper to taste.
• Pour over chicken & veggies in casserole dish and mix inches.
• Drain pasta and add to casserole dish and mix inches.
• Topping: Crush cornflakes, and mix with parmesan, garlic salt, and oil.
• Spread on top of casserole.
• Bake at 350F for 20 minutes or until topping is golden.
• Serve with a fresh garden salad.

CHICKEN STROGANOFF CASSEROLE

Steps:

• Preheat oven to 350. Melt butter in a large frying pan and brown chicken lightly, about 4 minutes. Remove from skillet to a square baking dish.
• Stir flour into pan; cook 1 minute. Add sour cream and pepper; simmer for 4 minutes.
• Add mushrooms, parsley and scallions. Stir in lemon rind and juice.
• Pour sauce over chicken breasts, cover dish with foil and bake for 45 minutes.

MOM'S CHICKEN STROGANOFF CASSEROLE

Steps:

• Blend soup(s) and sour cream; stir in milk.
• Add chicken, parsley, pimento, seasonings and noodles. Pour into 9x13 baking dish.
• Top with crumbs or chips.
• Bake at 350 degrees F for 30 minutes.
• 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.).

MOM'S CHICKEN CASSEROLE

Steps:

• Mix soups and meat, mayonnaise and mushrooms in a saucepan.
• Heat thoroughly, but do not boil.
• Butter a 9 x 13 casserole dish.
• Layer in this order: noodles, broccoli, cheese, and meat.
• Sprinkle the top with almonds.
• Bake at 350 40-45 minutes.

MOM'S CHICKEN CASSEROLE

Steps:

• Combine the chicken, pimento, chili powder, green pepper, onion, celery, mushrooms, mushroom soup, chicken broth and 2-1/2 cups cheddar cheese in a caserole dish.
• Sprinkle the top of the casserole with the remaining 1 cup cheese.
• Bake in 350 oven for 1 hour.