My neighbor made this for our card club in 1982 and I’ve been making it every May since. Only 4 ingredients.
This Oven-Baked 4-Ingredient Chicken Stroganoff Bake is an easy, creamy comfort-food dinner made with just a handful of ingredients.
Tender pieces of chicken bake in a rich mixture of cream of mushroom soup, sour cream, and onion soup mix. The result is a savory, creamy sauce that’s perfect for spooning over egg noodles, rice, or mashed potatoes.
Oven-Baked 4-Ingredient Chicken Stroganoff Bake
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
- 2 cans condensed cream of mushroom soup, 10.5 ounces each
- 1 cup sour cream
- 1 packet dry onion soup mix, about 1 ounce
Directions
1. Preheat the oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9-by-13-inch baking dish.
2. Arrange the chicken
Spread the bite-size chicken pieces evenly across the bottom of the prepared baking dish in a single layer.
3. Make the creamy sauce
In a medium bowl, combine the cream of mushroom soup, sour cream, and dry onion soup mix.
Stir until smooth and evenly blended.
4. Coat the chicken
Pour the sauce over the chicken.
Use a spatula or spoon to spread it evenly so all of the chicken pieces are well coated.
5. Bake covered
Cover the baking dish tightly with aluminum foil.
Bake on the center rack for 30 minutes.
6. Finish uncovered
Carefully remove the foil.
Gently stir the sauce around the edges, then return the dish to the oven uncovered.
Bake for another 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is hot and bubbling.
7. Rest and serve
Remove the casserole from the oven and let it rest for 5 to 10 minutes.
This helps the creamy sauce thicken slightly before serving.
Spoon the chicken and sauce over cooked egg noodles, fluffy rice, or mashed potatoes and serve warm.
Simple, creamy, and satisfying, this is the kind of easy baked dinner that works especially well for busy weeknights or cozy family meals.
