Rotisserie Chicken Stroganoff

Give classic stroganoff a twist with some shredded rotisserie chicken! This whole dinner comes together in a jiffy, making it a new staple for busy weeknights.

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: 4 to 6 servings


  • 12 ounces egg noodles
  • 4 tablespoons butter, divided
  • 1 cup diced onion
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt, plus more to taste
  • Black pepper, to taste
  • 1 1/2 cups chicken stock
  • 1/2 cup sour cream
  • 2 heaping cups shredded rotisserie chicken (about 1 pound of meat)
  • Fresh parsley, garnish


1 Cook the noodles: Cook the egg noodles in salted water according to the package directions. Once the noodles are cooked, drain and return them to the pot with two tablespoons of butter, and toss to coat.

Chicken Stroganoff Recipe cook the noodles and add the butter

2 Meanwhile, cook the onions and mushrooms: Melt the remaining two tablespoons butter in a large skillet over medium heat. Add the onions and mushrooms and cook for 6 to 8 minutes until the vegetables have softened and are browned in spots.

Add the garlic and cook for a final 30 seconds, until the garlic is fragrant. Season with a pinch of salt and pepper.

Homemade Chicken Stroganoff Recipe cook the mushrooms and onions

3 Make the sauce: Add the flour to the skillet and use a spatula to work the flour into the vegetables, forming a paste-like coating on the vegetables. Cook for a minute and then add the Worcestershire sauce, salt, and some freshly ground black pepper.

Slowly add the chicken stock in 1/2-cup increments, stirring constantly to prevent lumps.

4 Reduce the sauce and add the chicken and sour cream: Once your chicken stock has been added, let the sauce thicken for a few minutes and then stir in the shredded chicken. Remove the pot from the heat and add the sour cream, and stir to combine. Taste the sauce and season it with salt and pepper to your liking.

Return the pan to low heat and warm until the sauce is once again piping hot. (If you aren’t serving the sauce immediately, you can keep the sauce warm on very low heat for a little while. Be careful as it will curdle over higher heat.)

If at any point the sauce gets too thick, thin it with a drizzle of cooking water from the pasta.

Homemade Chicken Stroganoff Recipe add the chicken and sour cream Stroganoff Recipe with Rotisserie Chicken reduce the sauce

5 Serve: Serve the stroganoff either by stirring the noodles straight into the sauce to combine everything, or portioning out the noodles onto individual plates and spooning the sauce over the top. Garnish with fresh parsley.

If you have leftovers, it’s best to store the sauce and noodles separately and then reheat the sauce gently in a skillet with a few spoonfuls of water. You can microwave the noodles with a few spoonfuls of water and then combine everything. The leftovers will keep for a few days without a problem.

Homemade Chicken Stroganoff Recipe serve the chicken stroganoff

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  • Bianca

    Really good sauce recipe but it completely gets absorbed by the shredded up chicken that you throw in at the end. Leaving the pasta pretty dry. When I do it again, I’ll just toss some chicken with the pasta and then pour the sauce on top after it’s in the bowls.


  • Loveita

    This was really bland in both taste and appearance. I would recommend moving from the limitations of classic stroganoff and adding more seasoning. If I could remake it, I would spice it up with diced pablano peppers, diced green onion, white pepper, a half teaspoon of stone ground mustard, diced tomatoes and the tiniest pinch of sugar. Once you’ve added the sour cream, there’s no reheating to cook in more seasoning which is too bad.


  • Shelley Russow

    Simple, very easy to prepare! Tastes sooo good! Really was a hit! Thank you! It will become a favorite in our house. I will definitely pass recipe along to friends and family! Thanks for making my life easier!


  • Sciencemom

    I really liked it! But I need to cut the recipe in half for myself and my mom. I have lots of leftovers! I think I’ll see how my niece and her family like it as well!
    I also really liked that although I didn’t have Crimini mushrooms, so I used canned, I had all the ingredients needed without having to go to the store! My last onion wasn’t quite a cup’s worth, the 4 oz. generic can of mushrooms sufficed quite well, the garlic came from a jar, I used 2 bouillon cubes to make 2 cups of broth, my Rotisserie chicken was already half gone but I had more than enough for this recipe and my Parsley came from a bottle, dried.
    With all those “downgrades” this recipe produced a delicious supper.
    I will make it again! AND I will share it!


  • Dee

    Really good. Will definitely make again.


  • Cyn

    This is an awesome dish, both quick to make and delicious. The entire family loved it.
    Thank you!


  • Gracie

    I made this tonight and it was good for a quick light dinner. Would surely make again. Thanks.