Rotisserie Chicken Stroganoff
A creamy and comforting dish combining shredded rotisserie chicken with mushrooms and egg noodles in a savory sauce.
Ingredients
Pasta
- 12 ounces egg noodles
Dairy
- 4 tablespoons butter (divided)
- 1 cup diced onion
- 1/2 cup sour cream
Vegetables
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
Liquids & Sauces
- 1 1/2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt (plus more to taste)
Meat
- 2 cups shredded rotisserie chicken (about 1 pound of meat)
Seasonings
- Black pepper Black pepper, to taste
Garnish
- Fresh parsley Fresh parsley, garnish
Instructions
- Cook noodles in salted water, drain, and toss with 2 tbsp butter.
- Sauté onions and mushrooms in 2 tbsp butter until browned, then add garlic and cook 30 seconds.
- Stir in flour, cook 1 minute, then add Worcestershire, salt, pepper, and chicken stock gradually, stirring to prevent lumps.
- Simmer until sauce thickens, then add shredded chicken and sour cream, stirring to combine. Warm through.
- Serve noodles with sauce, garnished with parsley. Store leftovers separately and reheat gently.
Notes
For best results, reheat sauce gently to prevent curdling.