Simple Chicken Stroganoff


  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 teaspoon Worcestershire sauce
  • 4 skinless, boneless chicken breast halves
  • 1 (16 ounce) package egg noodles


Preheat oven to 350 degrees F (175 degrees C).

Stir cream of mushroom soup, sour cream, and Worcestershire sauce in bowl until well blended. Pour half the soup mixture in a 9×13-inch baking dish. Arrange chicken breast halves in baking dish and cover with remaining soup mixture.

Sign up now and get up to
50% OFF


Bake chicken in preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

Cut chicken into bite-size pieces and serve over egg noodles with mushroom sauce.