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.