Jamie's Creamy Baked Chicken Stroganoff

Jamie's Creamy Baked Chicken Stroganoff

Baking the pasta and chicken together in the oven keeps the chicken extra moist!

Prep Time

25

Minutes

Total Time

55

Minutes

Makes

4

servings

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
  1. Heat oven to 350°F.
  2. In 10-inch nonstick skillet, melt butter over medium-high heat. Cook mushrooms in butter 3 to 4 minutes, stirring occasionally, until mushrooms are tender. Remove from skillet, and reserve.
  3. In same skillet, heat hot water, milk, and the seasoning mix and uncooked pasta (from Hamburger Helper box) to boiling. Reduce heat; cover and simmer about 12 minutes, stirring occasionally, until pasta is tender. Remove from heat. Stir in cream sauce (from Hamburger Helper box) and cooked mushrooms.
  4. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Spread pasta mixture in baking dish. Top with chicken breasts.
  5. Bake 25 to 30 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), sprinkling with cheese during last 10 minutes of baking. Sprinkle with parsley. Cool 5 minutes before serving.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 135mg;
  • Sodium 1140mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 1g,
    • Sugars 7g),
  • Protein 46g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 1/2 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 1 1/2 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.