Baked Chicken Stroganoff 🍗🍲:
Ingredients 🍗🍲
– 4 boneless, skinless chicken breasts 🐔
– 1 tablespoon olive oil 🛢️
– 1 onion, finely chopped 🧅
– 3 cloves garlic, minced 🧄
– 1 cup mushrooms, sliced 🍄
– 1 can (10.5 oz) condensed cream of mushroom soup 🍄
– 1 cup sour cream 🥛
– 1 cup chicken broth 🥕
– 1 teaspoon dried thyme 🌿
– 1 teaspoon paprika 🌶️
– Salt and pepper, to taste 🧂
– Fresh parsley, chopped (optional) 🌿
– Cooked egg noodles or rice, for serving 🍝
Preparation 🍳
1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a baking dish.
2. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened. Stir in the minced garlic and sliced mushrooms, and cook until the mushrooms are tender.
3. Prepare the Sauce: In a bowl, mix together the condensed cream of mushroom soup, sour cream, chicken broth, dried thyme, paprika, salt, and pepper.
4. Assemble the Dish: Place the chicken breasts in the greased baking dish. Pour the mushroom sauce over the chicken, ensuring they are well covered.
5. Bake: Cover the baking dish with aluminum foil and bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove the foil during the last 10 minutes of baking to allow the sauce to thicken and the top to lightly brown.
6. Serve: Garnish with fresh parsley if desired. Serve the chicken stroganoff over cooked egg noodles or rice.
Enjoy your creamy and comforting baked chicken stroganoff! 😋