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Creamy Baked Chicken Stroganoff
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Prep Time:
25 minutes
Total Time:
55 minutes
Oven-baking pasta and chicken together ensures juicy chicken!
Ingredients:
  • 1 tablespoon butter
  • 1 cup chopped mushrooms
  • 1 1/4 cups hot water
  • 2 cups milk
  • 1 box Hamburger Helper™ ultimate beef stroganoff
  • 4 boneless skinless chicken breasts
  • 1 1/2 cups shredded Italian cheese blend (6 oz)
  • Chopped fresh Italian (flat-leaf) parsley, if desired
Instructions:
  • Preheat the oven to 350°F.
  • In a 10-inch nonstick skillet, melt butter over medium-high heat. Sauté mushrooms in the butter for 3 to 4 minutes, stirring occasionally, until tender. Remove mushrooms from skillet and set aside.
  • In the same skillet, bring the hot water, milk, seasoning mix, and uncooked pasta from the Hamburger Helper box to a boil. Lower the heat, cover, and simmer for about 12 minutes, stirring occasionally until the pasta is tender. Remove from heat and mix in the cream sauce from the Hamburger Helper box and the cooked mushrooms.
  • Grease a 13x9-inch glass or ceramic baking dish with cooking spray. Evenly spread the pasta mixture in the dish. Place the chicken breasts on top.
  • Bake the chicken for 25 to 30 minutes or until the center reaches 165°F and the juices run clear, then sprinkle with cheese during the last 10 minutes of baking. Finish by adding a sprinkle of parsley and let it cool for 5 minutes before serving.

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