Moms Chicken Stroganoff Casserole Recipes

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.).

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!

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.

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain. Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes. Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes. Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

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.