This easy Chicken Stroganoff with mushroom soup is a classic dinner made with pantry staples. It’s creamy, comforting, and ready in just about 20 minutes!
This Chicken Stroganoff comes from a 1970s church cookbook, and it’s about as easy as dinner gets. Everything cooks in one skillet: soften the onion and green pepper in butter, stir in a can of cream of mushroom soup, milk, mushrooms, and a little Worcestershire sauce. Sour cream goes in at the end for that classic tangy finish.
Like a lot of church cookbook recipes, it was made to be practical. It calls for cooked chicken, so it's a great way to use leftovers or a rotisserie chicken. You're just warming everything through, so there’s no need for browning or simmering the meat. Leftover ham or turkey works just as well.
Serve it over egg noodles, rice, or mashed potatoes for a cozy dinner that tastes like it took much longer than it did. If you love this one, try my beef stroganoff with cream of mushroom soup next. It uses the same easy shortcut.
The Secret to Creamy (Not Curdled) Stroganoff
There is one ingredient in this dish that’s just a little finicky: the sour cream. It can curdle when cooked over high heat, and we definitely don’t want that happening to the stroganoff.
So, instead of stirring the sour cream in with the mushroom soup, we’ll stir it in at the very end. The whole dish is piping hot, so a half cup of sour cream stirred in will bring it right down to the perfect serving temperature, with no risk of curdling.
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Ingredients
I’m always on the lookout for a recipe that can transform leftovers into something entirely different, and this is one of those dishes. Leftover roast chicken, extra grilled chicken, or a rotisserie chicken can all be used for this stroganoff, either white or dark meat, or both.
The recipe calls for onion, green pepper, and canned mushrooms for the veggies. These are all flexible: use a few green onions instead of yellow onion, sub fresh mushrooms for the canned (or the mushroom haters can leave them out), and swap the bell pepper for a jar of pimentos. These are just a few examples. Feel free to play around!
I recommend using regular cream of mushroom soup (not heart healthy) and full-fat sour cream for the richest taste.
How to Make Chicken Stroganoff
- Sauté the bell pepper and onion in butter until soft.
- Stir in the cream of mushroom soup, mushrooms, milk, worcestershire sauce, and salt. Then, stir in the chicken.
- Cook until the chicken is warmed through and serve over egg noodles (my favorite), rice, or mashed potatoes.
Make it With Leftover Turkey or Ham
The original recipe for this chicken stroganoff was actually Ham Stroganoff! It's from the 1975 Jubilee Cookbook from St. Aloysius Parish in Calmar, Iowa, submitted by Mrs. Herbert Klein.
So suffice it to say, this recipe works splendidly with ham, and turkey will be great as well. It’s basically a leftovers workhorse. Any meat will do! Use the same two cups of chopped cooked meat in place of the chicken.
The recipe will likely need less salt if you use ham. Start with no added salt and taste it when it’s done. You can add salt from there if you wish.
More Cream of Mushroom Soup Dinners
A can of cream of mushroom soup is the start of a lot of great dinners! Here are a few reader favorites:
- Beef Stroganoff with Cream of Mushroom Soup
- Crockpot Pork Chops with Cream of Mushroom Soup
- Cube Steak with Cream of Mushroom Soup
- Scalloped Potatoes and Ham with Cream of Mushroom Soup
- 19 Dishes Made with Cream of Mushroom Soup
📖 Recipe
Easy Chicken Stroganoff
Ingredients
- 2 tablespoons butter
- ½ yellow onion chopped
- 1 small green bell pepper chopped
- 4 oz can sliced mushrooms drained (or use fresh)
- 1 can cream of mushroom soup
- ¾ cup milk
- 1 teaspoon worcestershire sauce
- ¼ -½ teaspoon salt
- 2 cups cooked chicken chopped
- ½ cup sour cream
- To serve: egg noodles, rice, or mashed potatoes
Instructions
- In a large skillet, melt 2 tablespoons butterover medium heat. Add ½ yellow onion (chopped) and 1 small green bell pepper (chopped), and cook until soft, about 4-5 minutes.
- Add 4 oz can sliced mushrooms (drained), 1 can cream of mushroom soup, ¾ cup milk, 1 teaspoon worcestershire sauce, and ¼ -½ teaspoon salt (start with ¼ teaspoon). Stir to combine.
- Add 2 cups cooked chicken (chopped) and cook for several minutes, until the chicken is heated through.
- Remove from the heat and stir in ½ cup sour cream. This prevents the sour cream from curdling. Taste and add additional salt if desired.
- Serve over egg noodles, rice, or mashed potatoes.
Notes
- Several green onions (sliced) in place of the yellow onion
- Fresh mushrooms instead of canned (cook with the bell pepper and onion until soft)
- A jar of drained pimentos in place of the bell pepper
- Turkey or ham in place of the chicken (reduce the salt if using ham)
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