This recipe for chicken and mushroom stroganoff makes four chicken-and-noodle portions with mushrooms and a cream-cheese sauce finished gently. The measured ingredients and preparation notes below explain portions, timing, and finishing checks.
This chicken and mushroom stroganoff uses a measured pound and a half of chicken rather than four unknown-size breasts. Cream cheese enters near the finish, and egg noodles are cooked separately according to their package.
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Why This Recipe Works
For chicken and mushroom stroganoff, broth and condensed soup provide moisture while the chicken and mushrooms cook. A measured small amount of dry onion soup seasoning flavors the base without relying on a variable packet size. Adding cream cheese late reduces its long exposure to heat. Separately cooked noodles stay easier to portion and do not absorb the whole sauce during the slow-cooking stage.
Ingredients for Chicken And Mushroom Stroganoff
The ingredients for chicken and mushroom stroganoff work together as follows. Use one and a half pounds thawed chicken breast in one-inch pieces and eight ounces sliced mushrooms. Main broth is half a cup, condensed cream-of-chicken soup 10.5 ounces, and dry onion soup mix one tablespoon. Cream cheese is eight ounces cubed for the finish. Noodles are eight ounces dry before their separate boiling. Pepper and parsley have measured amounts, and no additional salt is required before tasting the seasoned sauce.
Slow cooker
- 1 1/2 pounds thawed raw chicken breast (One-inch pieces)
- 8 ounces sliced mushrooms
- 1/2 cup low-sodium chicken broth
- 10.5 ounces condensed cream-of-chicken soup
- 1 tablespoon dry onion soup mix
- 1/4 teaspoon black pepper
- 1 teaspoon vegetable oil (Cooker)
Finish
- 8 ounces cream cheese (Cubed)
- 8 ounces dry egg noodles (Cook separately by package)
- 2 tablespoons chopped fresh parsley
How to Make Chicken And Mushroom Stroganoff
To prepare chicken and mushroom stroganoff, lightly grease a suitable four- to five-quart cooker with the teaspoon oil. Put thawed chicken and sliced mushrooms in the insert. Mix broth, condensed soup, dry onion mix, and pepper in a clean bowl and spread around them. Cover and start promptly on Low without holding loaded raw poultry for a delayed start.
Cook about 4–6 hours until thick chicken centers reach 165°F and mushrooms are tender. Near the finish, boil the dry egg noodles according to their package and drain. Keep ready for prompt serving rather than leaving cooked pasta warm on a counter. Lift chicken from the cooker into a clean covered bowl and keep hot. Transfer mushroom sauce carefully to a saucepan over low heat. Stir in cubed cream cheese gradually until melted, about 3–5 minutes or as needed, avoiding a hard boil. Return cooked chicken and heat the full sauce mixture to 165°F. Divide drained noodles between four bowls, add chicken and mushrooms, and share sauce evenly. Scatter measured chopped parsley and serve promptly.
How to Serve
Serve chicken and mushroom stroganoff hot in four noodle bowls. A plain separately prepared vegetable can accompany the creamy main. The noodle amount is dry weight, so it becomes a larger cooked volume; do not measure eight ounces cooked and expect the same portions. Keep sauce coating the noodles rather than adding extra unlisted cream cheese to each serving.
Storage
Refrigerate chicken and mushroom stroganoff promptly in shallow covered containers at 40°F or below. Use within three days, counting earlier storage of any cooked ingredients. Reheat only the portion needed to 165°F throughout. Add a little water if the sauce thickens and check the center rather than judging from the hot edges. Keep total room-temperature time below two hours, or one hour above 90°F. Divide a large batch for cooling instead of leaving a deep pot on the counter until cold.
The FDA safe food handling guidance covers refrigeration and temperature checks for perishable foods.
Tips and Variations
When making chicken and mushroom stroganoff, thaw poultry fully before it reaches the cooker and cut similar pieces. Stir the condensed soup base smooth before pouring so it is not one thick lump on top of dry mushrooms. Keep cream cheese refrigerated until the finishing stage and cube for easier melting. Low saucepan heat and regular stirring make its texture easier to control. Check the chicken centers and final assembled sauce rather than judging from melted cheese alone.
Frequently Asked Questions
How much chicken goes into chicken and mushroom stroganoff?
One and a half pounds thawed raw breast, cut into similar one-inch pieces, rather than an unknown count of large breasts.
When does cream cheese enter?
Near the finish, melted gently into cooked mushroom sauce in a saucepan before the chicken returns.
Are noodles cooked in the slow cooker?
No. Boil eight ounces dry egg noodles separately according to their package.
How much onion soup mix is used?
One measured tablespoon, rather than a full packet of variable size.
Can cold leftovers reheat on Low?
Use stove, oven, or microwave reheating to 165°F instead of gradually warming cold food in the cooker.
More Recipes to Try
- Slow Cooker Thai Peanut Chicken with Linguine and Lime
- Creamy Tuscan Garlic Ravioli with Spinach and Tomatoes
- Easy Baked Mushroom Chicken with Melted Mozzarella
- Slow Cooker Chicken and Gravy with a Creamy Sauce Recipe
Slow Cooker Chicken and Mushroom Stroganoff with Noodles
Ingredients
Slow cooker
- 1 1/2 pounds thawed raw chicken breast One-inch pieces
- 8 ounces sliced mushrooms
- 1/2 cup low-sodium chicken broth
- 10.5 ounces condensed cream-of-chicken soup
- 1 tablespoon dry onion soup mix
- 1/4 teaspoon black pepper
- 1 teaspoon vegetable oil Cooker
Finish
- 8 ounces cream cheese Cubed
- 8 ounces dry egg noodles Cook separately by package
- 2 tablespoons chopped fresh parsley
Instructions
- Combine thawed chicken/mushrooms with smooth broth, condensed-soup, onion-mix and pepper base in lightly greased suitable cooker. Start Low promptly.
- Cook four to six hours to 165°F chicken and tender mushrooms. Package-cook 8 oz dry noodles separately.
- Keep chicken hot while melting cream cheese gently into cooking sauce on stove. Return meat and heat 165°F; divide over noodles with measured parsley.
