Rotisserie Chicken Stroganoff
Weeknight dinners just got easier and more delicious with Rotisserie Chicken Stroganoff. This comforting classic takes the humble rotisserie chicken and transforms it into a creamy, savory dish that’s perfect for busy schedules.
Each bite of this stroganoff is packed with tender chicken, earthy mushrooms, and buttery noodles, all wrapped in a velvety sauce. It’s a one-pot wonder that balances convenience and flavor, ideal for feeding a crowd or meal prepping.
Whether you’re a novice cook or a seasoned pro, this recipe delivers restaurant-quality results in no time. With minimal prep and maximum taste, it’s a surefire way to elevate your dinner game.
Rotisserie Chicken Stroganoff: Ingredients that Elevate
- Egg Noodles: The hearty foundation that soaks up the creamy sauce, providing a tender, satisfying bite.
- Rotisserie Chicken: A convenient hero, delivering succulent, savory flavor with minimal effort.
- Cremini Mushrooms: Earthy and rich, they add depth and a rustic touch to the dish.
- Onion and Garlic: Aromatic essentials that build a flavorful base for the sauce.
- Sour Cream: The silky star that transforms the sauce into a tangy, velvety delight.
Recipe Tips
- Perfecting the Sauce Consistency: For a creamy and lump-free sauce, add the chicken stock gradually while stirring constantly. This ensures the flour blends seamlessly with the liquid, creating a smooth, rich base. If it gets too thick, thin it with reserved pasta water.
- Enhance the Flavor Layers: Use fresh cremini mushrooms and sauté them until golden brown to amplify their umami notes. Similarly, freshly minced garlic elevates the aroma and depth of the dish. Don’t skimp on Worcestershire sauce—it adds a savory punch.
- Optimize Rotisserie Chicken Use: Shred the chicken into bite-sized pieces before cooking to ensure even distribution throughout the dish. For extra flavor, warm the chicken briefly in the sauce before adding the sour cream to infuse it with the stroganoff’s richness.
What to Serve with Rotisserie Chicken Stroganoff
- Crisp Green Salad: A refreshing salad with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette perfectly balances the richness of the stroganoff, offering a fresh contrast.
- Garlic Bread: Warm, crusty garlic bread is a classic side that’s ideal for soaking up the creamy stroganoff sauce. Opt for a homemade loaf brushed with garlic-infused butter for a touch of decadence.
- Steamed Vegetables: Simple steamed green beans or broccoli add color, crunch, and a wholesome element to the plate. A light drizzle of olive oil and a sprinkle of sea salt enhance their natural flavors.
FAQ
- Can I use another type of pasta instead of egg noodles?
Absolutely! Fettuccine, pappardelle, or even short pasta like penne can work beautifully. Adjust the cooking time accordingly. - How do I prevent the sour cream from curdling?
Remove the skillet from heat before adding the sour cream and stir it in gently. Avoid cooking the sauce on high heat once the sour cream is incorporated. - Can I make this dish ahead of time?
Yes! Store the sauce and noodles separately to maintain texture. Reheat the sauce gently in a skillet with a splash of water or stock, and microwave the noodles with a little water before combining. - What can I substitute for sour cream?
Greek yogurt is a great alternative, offering a similar tang and creaminess. Ensure it’s full-fat for the best results and stir it in off the heat to prevent separation.
Rotisserie Chicken Stroganoff
Weeknight dinners just got easier and more delicious with Rotisserie Chicken Stroganoff. This comforting classic takes the humble rotisserie chicken and transforms it into a creamy, savory dish that’s perfect for busy schedules.
Ingredients
- 12 ounces of egg noodles
- 2 heaping cups of shredded rotisserie chicken approximately 1 pound
- 8 ounces of cremini mushrooms thinly sliced
- 1 cup of diced onion
- 4 tablespoons of butter divided
- 2 cloves of garlic finely minced
- 2 tablespoons of all-purpose flour
- 1 tablespoon of Worcestershire sauce
- 1 1/2 cups of chicken stock
- 1/2 cup of sour cream
- 1/2 teaspoon of kosher salt plus additional to taste
- Freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the noodles:
- Prepare the egg noodles in salted boiling water according to the package instructions. Once cooked, drain them thoroughly and return them to the pot. Stir in 2 tablespoons of butter to coat the noodles evenly, ensuring they remain tender and flavorful.
- Sauté the onions and mushrooms:
- In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced onions and sliced mushrooms, cooking for 6 to 8 minutes until they soften and develop a golden-brown color. Incorporate the minced garlic and sauté for 30 seconds, allowing its fragrance to release. Season the mixture with a pinch of salt and freshly ground black pepper.
- Prepare the sauce:
- Sprinkle the flour over the sautéed vegetables, using a spatula to combine until a paste-like coating forms. Cook for about one minute to remove the raw flour taste. Gradually pour in the chicken stock, adding it in 1/2-cup increments while stirring continuously to avoid lumps. Once all the stock is incorporated, stir in the Worcestershire sauce and adjust seasoning with salt and pepper as needed.
- Finish with chicken and sour cream:
- Allow the sauce to thicken slightly, then fold in the shredded rotisserie chicken, ensuring it is evenly distributed. Remove the skillet from the heat and gently mix in the sour cream until fully combined. Taste the sauce and adjust seasoning to your preference. Return the skillet to low heat, warming the dish until it reaches serving temperature. Avoid overheating, as this can cause the sour cream to curdle.
- Serve:
- You can serve the stroganoff by mixing the noodles directly into the sauce or by plating the noodles and ladling the sauce over the top. Garnish each serving with fresh parsley for a vibrant finish.
- Storage:
- For leftovers, store the noodles and sauce separately. Reheat the sauce gently in a skillet with a splash of water or chicken stock to maintain its creamy texture. Microwave the noodles with a small amount of water before combining. Properly stored, leftovers remain fresh for a few days.
