Traditional recipes

Rotisserie Chicken Stroganoff

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.

Photography Credit:Nick Evans

Featured in 12 Meals to Make with Rotisserie Chicken

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!


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.)


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.


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.


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.


  • Beef Stroganoff
  • Hamburger Stroganoff
  • Turkey Stroganoff
  • Slow Cooker Beef Stroganoff
  • Cheesy Hamburger Pasta Skillet

Rotisserie Chicken Stroganoff Recipe


  • 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.

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.

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Chicken Stroganoff is a great quick and easy dinner, that is ready in about 30 minutes and is usually a hit with everyone. We eat a lot of chicken as we usually buy it in bulk, so I am always trying to cook it in more creative ways. This meal is a winner, its creamy, hearty, very flavorful and makes delicious leftovers. The thick egg noodles, are fantastic covered in the luxurious and rich mushroom sauce.

  • Use a mix of cream cheese, sour cream and cream of mushroom soup. That will give this dish the most amazing texture!
  • If you want to make the meal lighter, skip the cream cheese and cream of mushroom soup and just add a little light cream and plain whole milk yogurt.
  • For best flavors, cook the chicken until slightly browned, before adding the rest of the ingredients.

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Why I love this Oven Rotisserie Chicken

I grew up eating franguinho de padariarotisserie chicken—from our neighborhood bakery with all the fixings like rice, salsa vinaigrette, farofa and sometimes potato salad, too. It was always one of our favorite meals of the week.

Seriously… there’s something truly magical about rotisserie chickens. From how tasty they are to their simplicity and ease: just purchase, serve and enjoy!

And making rotisserie chicken at home can be just as easy. (And no, you don’t need a rotisserie oven to make it happen!)

I make this Rotisserie-Style Brazilian Chicken recipe time and time again because it’s easy, and it reminds me of home!

This has even been my secret weapon on a few of our intimate holidays, too.

Believe you me: you’ll find yourself busting out this recipe all year long!

Saturday, October 27, 2012

Chicken Mushroom Stroganoff over Egg Noodles

This dish is INSANELY GOOD! It also happens to be one of those "20 Dishes everyone should know by heart" dishes for me. It's a 30 minute meal (less actually), only a few ingredients and spices most of which are always in my pantry and best of all. As I said. Insanely GOOD!

Of course, the dish is best known as Beef Stroganoff. Historically as much a Chinese Dish than the presumed (and adopted) Russian origins most people believe. And actually, being made with chicken makes this dish more Brazilian in origin. But I digress from the recipe.

Thanks to the ease and inexpensive costs of using a store bought, fully cooked, fully seasoned Rotisserie Chicken (yes, of course this is one of my " 52 Uses for a Rotisserie Chicken "), in place of more expensive beef cuts, this dish will always clock in as pound for pound, dollar for dollar about the best tastiest way to feed a family for MUCH less.

Cheap, easy and pantry ingredients. And did I mention INSANELY GOOD!

Keep scrolling down, easy to follow recipe just below the inspiring photo.

  • 4 TBS Butter
  • 1 Large Onion, Sliced and cut into strips
  • 1/2 Pound Button Mushrooms, Sliced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Dried Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Mustard Powder
  • 1 tsp Rosemary (I used fresh, chopped, but dried is fine)
  • 2 Cups Chicken Stock
  • 3/4 Cup Sour Cream
  • 1/2 Package Egg Noodles
  • 1 tsp Dried Thyme
  • 1 TBS Fresh parsley.
  • 2 Cups Diced Chicken meat from a store bought, fully cooked, fully seasoned Rotisserie Chicken
  1. This is a One Dish Meal. Well, 2 since you cook the pasta, but one Large Frying pan.
  2. Heat Frying pan over medium heat. Melt the butter. Start a pot of salted water boiling for the pasta, but you want everything hot at the same time, so do not add the pasta yet.
  3. Add the Onions to the frying pan and saute for five minutes unto the onions have softened and appear translucent.
  4. Add the Mushrooms and saute for 5 more minutes.
  5. Now it is time to add the pasta. Egg Noodles only take 7 minutes to cook (follow package directions if using something other than standard egg noodles).
  6. Add the spices (salt, pepper, oregano, garlic and mustard powders and rosemary) to the onions and mushrooms and mix well.
  7. Add the chicken stock and turn heat higher to get a simmer.
  8. Add the Sour Cream and stir to combine. The sauce should start to thicken. If you want a thicker sauce, add a tsp of flour and mix.
  9. Add the Chicken and stir to combine everything! Continue the simmer for a couple of minutes to heat the chicken.
  10. Remove the Egg Noodles, drain and add parsley and thyme to the noodles.
  11. Serve the chicken mushroom stroganoff over a bed of the noodles
  12. I like LOTS of pepper on my stroganoff, season to taste
  13. And ENJOY!

I had a bit of bread left over, thought that some Garlic Toast would taste good with this. Mix 2 TBS softened butter with 1 tsp of garlic powder spread the butter on the bread, sprinkle with fresh cut parsley flakes. Heat oven to 350 degrees. Place bread butter side up in the oven for about 8 minutes until it just starts to toast.

How To Make Chicken Stroganoff

Mix together the salt, pepper, and paprika spices. Sprinkle on your chicken and let it sit for a moment. Simple, right? But the flavor is really going to shine in this chicken stroganoff recipe!

In a skillet, melt a teaspoon of butter and sauté your mushrooms over medium heat.

You want them golden brown, which should take about 5 minutes. Once they're done, remove them from the skillet and set them aside until later.

Now add the rest of your butter to the skillet and let it melt. Cook your chicken, 3-4 minutes on each side, until it's cooked.

Add your shallot and cook another 3 minutes or so. By now your kitchen smells ah-mazing.

Add in your garlic and about 30 second later add the mushrooms back in. Lastly, stir in the dijon and sour cream, the final ingredients in your perfect stroganoff sauce recipe.

Let this all simmer and meld over low heat for about 5 minutes.

Tip: If your chicken pieces are larger and you need more sauce, simply add a little extra sour cream.

All that's left is to sprinkle your creamy mushroom chicken stroganoff meal with some fresh parsley and serve it right away. Enjoy!

Whenever Chef Richard Blais stops by, we always seem to put him to some sort of test. (Sorry about that, Chef!)

Last time, he made 11 easy meals with pantry items in one hour, so we thought we'd give him another one-hour challenge &mdash this time, with rotisserie chicken.

"I just want to remind you guys," Rach says, "[that] you do pay for the courtesy of them rotisserie roasting it for you."

"The cheapest way to make a chicken," she continues, "[is to] throw it in the oven. But time and convenience have made rotisserie chicken one of the most popular items &mdash coast to coast." (To go Rach's route, get her Italian Roasted Chicken recipe here!)

And yes, Richard may be an award-winning chef, but he, too, buys rotisserie chicken from time to time. (Hey, it's convenient!)

Now, even though Richard was skeptical about beating his previous score &mdash spoiler alert &mdash he did!

Get all 13 (!!) of his rotisserie chicken recipe ideas below.

1. Rotisserie Chicken Rillette

This is a delicious, chicken-y paste that's delicious smeared over some crusty bread.


1 cup chopped rotisserie chicken
A few tablespoons chicken or bacon fat
½ cup mayonnaise
1 tablespoon smoked paprika
1 handful chopped dill
1 squeeze lemon juice


Use a standing mixer or mix by hand chicken and fat to form a paste. Combine the mayonnaise, paprika, dill and lemon juice. Transfer chicken paste to a mason jar and top with the mayonnaise mixture.

2. Rotisserie Chicken Ribollita Soup

Let the bread sit in the soup to soften and break down, giving it more of a hearty, spoonable texture.


1 rotisserie chicken carcass
Chicken broth
One 15-ounce can chickpeas
A few handfuls chopped kale
1 sliced onion
Crusty bread


Combine the chicken carcass and broth and simmer 30 minutes to an hour. Add chickpeas, chopped kale, and sliced onion, and stew together for 30 minutes. Discard the carcass, and scoop the soup into a bowl and serve with crusty bread.

3. Rotisserie Chicken Noodle Soup

If you happen to be able to make matzo balls, Richard says they would be the perfect addition to this soup.


1 rotisserie chicken carcass
Chicken broth
Chopped celery
Chopped carrots (optional)
Chopped onions
½ cup chopped chicken
Chopped fresh dill
Leftover cooked pasta


Stew the chicken carcass in broth for a few minutes, then add celery and, if using, carrots. Add some onions, and then add chopped chicken and finish with lots of dill. Add pasta.

4. Rotisserie Chicken Omelet

A creamy sauce and creamy center gives this omelet a richness that goes well with a fresh side salad.


3 eggs
2 tablespoons milk
1 handful chopped rotisserie chicken
¼ cup cream
A few tablespoons grated parmesan
1 tablespoon butter


Whisk eggs with milk and chicken and then cook in a small skillet in the French-style, which means with a runny middle. (Cook it more, if you'd like.) Make a quick alfredo sauce by heating together cream, parmesan and butter, and pour over the omelet.

5. Rotisserie Chicken Tostada

Richard says to swap in cilantro, fresh lime juice and enchilada sauce to give this more of a Mexican-style twist.


1 corn tortilla
Chopped avocados
Chopped dill or cilantro
Fresh lemon or lime juice
Chopped chicken
Marinara or enchilada sauce


Crisp up a corn tortilla. Mash avocados with dill and lemon, and spread over the tostada. Cook chicken with some bacon and marinara or enchilada sauce, then add on top of the mashed avocados.

6. Rotisserie Chicken Stew

Bold flavors come together for a quick and hearty, protein-rich stew.


¼ cup chickpeas
1 handful black olives
1 handful chopped kale
½ jar marinara sauce
1 handful chopped rotisserie chicken
1 handful feta cheese or salted ricotta, for garnish


Combine chickpeas, olives, kale, marinara sauce and chicken and cook for 30 minutes on the stove. Top with cheese before serving.

7. Bone Broth

This easy tip turns store-bought stock into super flavorful bone broth. "You can charge twice the amount of money for it," Richard jokes.


Bones from a whole chicken (Richard used the carcass of a store-bought rotisserie chicken)
Chicken stock


Place the chicken bones into a large stock pot, and cover with stock. Reduce stock on the stovetop by half strain.

8. Rotisserie Chicken Skin Caesar Salad

"If you're not eating bread like myself, these chicken skin croutons are a good alternative," says Richard.


1 cup chopped kale
1 cup chopped kale fried in oil until crisp
1 avocado
2 cloves garlic, minced
Black pepper
Olive oil
Chicken skin


Combine fresh and fried kale. Mix avocado, garlic, fresh black pepper and olive oil for the dressing. Crisp chicken skin in a preheated oven and break up for croutons. Toss kale in dressing and top with chicken skin croutons.

9. Rotisserie Chicken Bolognese

All the comfort of pasta Bolognese in a fraction of the time.


1 cup chopped rotisserie chicken
1 jar marinara sauce
1 handful chopped bacon, salami, prosciutto or pancetta
Cooked pasta
1 tablespoon butter
Parmesan cheese
Fresh black pepper


Stew chopped chicken in marinara sauce with bacon on the stove. Toss with cooked pasta, then add butter, parmesan cheese and pepper.

10. Shakshuka

This is the fast and easy version of a classic Israeli breakfast or brunch dish.


1 can tomato sauce
1 sliced onion
½ cup chickpeas
A few handfuls kale
Some caraway or cumin seed
Black pepper
4 to 5 eggs


Stew together tomato sauce, onion, chickpeas, kale, caraway and/or cumin seed, black pepper and oregano on the stove. Break eggs into the tomato sauce, then pop into a preheated oven to bake until egg whites are set.

11. Curry Chicken Salad Sandwich

Jamaican curry powder is slightly sweeter than Indian curry powder, which gives this chicken salad a nice base. Richard says, "Really toast that bread, guys."


1 leftover rotisserie chicken
Dash Jamaican curry powder
Chopped cilantro, dill, basil, or parsley
Squirt of lemon juice
Chopped celery
2 bread slices, toasted


Take the rotisserie chicken after your meal and pull all the bits off the bone. Mix with mayonnaise seasoned with curry powder, chopped cilantro, lemon juice and celery. Spread on toast.

12. Pasta Carbonara With Rotisserie Chicken

Any pork product that renders fat will work as a bacon substitute &mdash think pancetta, prosciutto, salami, etc.


1 handful diced bacon or any pork product
¼ cup cream
Cooked pasta
Black pepper
Grated pecorino or parmesan cheese
1 rotisserie chicken, meat removed


Cook bacon until crisp, then add cream, cooked pasta, a lot of black pepper and pecorino or parmesan, and the chicken.

13. Rotisserie Chicken Risotto

This is a great option if you have some leftover rice, maybe from a meal you had yesterday.


Chicken broth
1 cup leftover rice
Chopped rotisserie chicken
Drizzle of cream
Black pepper
Chopped parsley
Squeeze of lemon


Heat the chicken broth on the stove, add leftover rice, chopped rotisserie chicken, then finish with a drizzle of cream, some butter, parmesan, black pepper, parsley and a squeeze of lemon.


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.)


  • 2 chicken breasts cut into 1" pieces
  • 3 tablespoons olive oil divided
  • 1 tablespoon butter
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Flour for dredging
  • 1/2 medium onion chopped
  • 7 ounces cremini mushrooms sliced
  • 1 teaspoon Worcestershire sauce or more, to taste
  • 1 teaspoon Dijon mustard or more, to taste
  • 3 cloves garlic minced
  • 2/3 cup chicken broth
  • 1/2 cup sour cream (full fat)



  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Repurposed Leftovers for Stroganoff

Stroganov is a dish of Russian origin that is supposedly named after a member of the Stroganoff family of rich merchants and landowners. This dish of beef and cream has taken on many variations around the world and conquered many palates on its way to becoming a truly timeless recipe. It was originally made out of beef cubes, and as we kept some of the traditional elements, we took the liberty of leaving it up to the cook whether to use beef, pork, or chicken leftovers.

Earthy mushrooms, sour cream, herbs, and spices make an unctuous sauce for the meat. Choose which wine and stock to use depending on the protein of your choice. Go with beef stock if using leftover beef, or chicken stock for pork or chicken. For the wine, use white for chicken and pork and red for beef. Remember to use a wine that you'd be willing to drink by the glass there's no need to splurge, but a nice-enough wine will make a tastier meal.

Easy to make, budget-friendly, and quick to come together, this meal is a great weeknight option, as it's filling and nutritious. Serve with rice, potatoes, buttered noodles, mashed potatoes, salad, or simply some fresh bread. You can't go wrong with this flavorful dish.

Crock Pot White Chicken Chili

The Spruce / Diana Chistruga

Leftover rotisserie chicken gives this white chicken chili recipe a real depth of flavor. This crock pot version is a classic combination of chicken, white beans, corn, and seasonings. Set it and forget it with this easy, warming dinner.

25 Easy Recipes Using Store-Bought Rotisserie Chicken

Looking for easy weeknight dinners the whole family will love? You&rsquove come to the right place. Chicken dinner recipes are an all-time favorite around here&mdashespecially when they&rsquore quick and easy to prepare. Luckily, these recipes using rotisserie chicken will get dinner on the table in record time. Using store-bought cooked chicken is a grocery store hack we can always get behind. Sure, there are certain occasions&mdashholidays or long weekends&mdashthat call for spending hours making scratch-made whole roasted chicken. But then there are days when you have kids to pick up from school, errands to run, work to do, and a million other things on your plate. There just isn&rsquot time for a fancy or complicated meal. That&rsquos where these quick family meals come in handy. Transforming rotisserie chicken into multiple weeknight dinners will save you time and money, but it&rsquos also a great way to get creative in the kitchen.

Whether it&rsquos last night&rsquos roast or a rotisserie from the supermarket, there are tons of ways to use leftover chicken&mdashfrom comforting, easy casseroles and soups to fresh salads and hearty pasta dishes. You&rsquoll never be in a dinner rut again with flavor-packed dishes like spicy chicken quesadillas or buffalo chicken baked potatoes. Even the time-consuming recipes, like classic chicken pot pie, can be transformed into a quick weeknight dinner when you use the rotisserie chicken shortcut. If you&rsquore looking for something on the lighter side, try adding shredded rotisserie chicken to a Cobb salad or Caesar wrap for a filling lunch or dinner. Or take a cue from Ree Drummond and make one of her family-favorites: chicken spaghetti. It&rsquos a &ldquotrue go-to recipe.&rdquo