Easy Chicken Stroganoff

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


  • 4 boneless (skinless chicken breasts cut into bite sized chunks)
  • 1 medium onion (chopped)
  • 2 cups mushrooms (sliced)
  • 4 tbsp butter
  • 2 tbsp flour
  • 2 tbsp ketchup
  • 1 can consomme
  • 1 cup sour cream
  • 4 cups cooked egg noodles


  1. In a sauce pan brown the onions and mushrooms in butter, until soft and the liquid has disappeared.
  2. Then stir the flour into the onion/mushroom mix and cook for about 1 minute.
  3. Stir in the ketchup and consomme, and cook until the sauce is thick.
  4. Add the sour cream and mix well. Set aside while you cook the chicken.
  5. In a separate frying pan, cook the chicken in a tablespoon of olive oil, and season with salt & pepper. Cook until the chicken is no longer pink in the middle.
  6. While the chicken is cooking, cook the egg noodles according to the package directions.
  7. Once the chicken is cooked, add it to the sauce and simmer for about 5 – 10 minutes.
  8. Place the cooked egg noodles in a baking dish, then pour the chicken/sauce over noodles.
  9. At this point you can put the dish in the oven at 300 degrees until it is time to eat (no longer than 15 – 20 minutes).
  10. Enjoy!