Delicious Rotisserie Chicken Stroganoff
Wednesday, September 26, 2018 Food
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.
The rotisserie chicken should be in your arsenal if you are a busy person—and who isn’t? But the whole roasted chicken doesn’t always have to be the main event. I like to use rotisserie chickens more as an ingredient to make other meals—like this easy chicken stroganoff!
CLASSIC BEEF STROGANOFF . . . BUT WITH CHICKEN
Normally, a stroganoff is made with thin cuts of beef, but to do that right requires some extra prep, and I thought it would be fun to try the classic stroganoff flavors—mushrooms, sour cream, etc.—with chicken.
Using a shredded meat from a rotisserie chicken for the sauce is easy, and the finished sauce is almost like chicken pot pie filling, but served over egg noodles. (Note: You’ll only need about half of the meat from the rotisserie chicken for this recipe; save the rest for another meal.)
HOW TO MAKE THE STROGANOFF SAUCE
This sauce starts like so many delicious things: with some butter, mushrooms, onions, and garlic. Add some flour to thicken, and then the chicken stock, which turns the sauce into a gravy. Next, fold in the shredded chicken.
Now comes the ingredient that makes a stroganoff sauce work: sour cream! It makes the sauce tangy, creamy, and wonderful when paired with the mellow egg noodles.
ADD THE SOUR CREAM OFF THE HEAT
Make sure to remove the skillet from the heat before adding sour cream. (Adding the sour cream when the sauce is still simmering on the stovetop will cause it to curdle a bit from the high heat.)
Once you’ve stirred in the sour cream, you can return the skillet to very low heat to keep the sauce warm until you’re ready to serve.
HOW TO SERVE CHICKEN STROGANOFF
Spoon the sauce over the top of the noodles or rice on individual plates, or stir everything together in one glorious pot. If you’re planning for leftovers, though, it’s best to keep the components separate, as they will store better that way.
Rotisserie Chicken Stroganoff Recipe
- 12 ounces egg noodles
- 4 tablespoons butter, divided
- 1 cup diced onion
- 8 ounces 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.
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.
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.
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.