Rotisserie Chicken Stroganoff

1 comment

Rotisserie Chicken Stroganoff

Recipe by Julia Pacheco Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1lb cooked shredded or rotisserie chicken

  • 12oz egg noodles

  • 4 tbs butter

  • 1 cup white onion (diced)

  • 8oz white mushrooms (sliced)

  • 1/2 – 1 tsp pepper

  • 1 tbs garlic

  • 2 tbs flour

  • 1/2 – 1 tsp salt

  • 1 tbs worcestershire sauce

  • 1 1/2 cups chicken broth

  • 1/2 cup sour cream


  • Cook egg noodles by package instructions, drain, add back into pot with 2 tbs butter. Mix well. Set aside.
  • While noodles are cooking, in a large skillet over med heat and the remaining butter, let it melt, then and the onion and mushrooms for cook for about 7 minutes. Add garlic in for the last 30 seconds.
  • Quickly add in flour and stir well for 1 minute. Add worcestershire sauce, salt and pepper. Pour in the broth a little bit at time stirring well. Once all the broth is added in, cook for about 3 minutes until thickened. Stir in the shredded chicken. If sauce is too thick add in a little more broth or water.
  • Remove from heat for 1 – 2 minutes then add in sour cream. (If sour cream is added when too hot over heat it can curdle). Serve warm and enjoy!

Recipe Video

One Comment

  1. Stephanie Guerrero

    This was absolutely delicious!!!!! I can’t wait to try your groundbreaking stroganoff. Amazing dinner!

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