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The Best Rotisserie Chicken Stroganoff You'll Ever Make

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This easy rotisserie chicken stroganoff recipe is oh-so-creamy and comforting. It's jam-packed with tender chicken, buttery mushrooms, perfectly cooked egg noodles, and a rich savory sauce that'll have you licking your plate clean. Plus, it's so, so easy to make. Just 30 minutes is all it takes to whip-up.

A plate with rotisserie chicken stroganoff garnished with sliced green onion. The plate is on a white counter with a baking dish of additional stroganoff.

Why I Love This Recipe

I first had a version of this stroganoff at my aunt’s house, and I couldn’t believe how easy it was to make with rotisserie chicken. She swore by using store-bought rotisserie chicken to not only save time but also to make the stroganoff still rich and flavorful.

Now, I make it regularly, and my family loves it. The combination of creamy sauce, hearty noodles, and tender chicken makes this a comfort food classic.

A plate with rotisserie chicken stroganoff garnished with sliced green onion and served with a fork.

Ingredients

Here's everything you'll need to make this creamy stroganoff:

  • 12 oz egg noodles
  • 4 tablespoon butter, divided
  • ½ onion, diced
  • 1 cup mushrooms, sliced
  • 2 teaspoon garlic, minced
  • 3 tablespoon all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika
  • 1½ cups chicken broth
  • 2 cups diced rotisserie chicken
  • ½ cup sour cream
  • 1 tablespoon dried parsley
  • 2 tablespoon green onion, chopped

An overhead shot of several bowls in various sizes containing ingredients to make rotisserie chicken stroganoff including egg noodles, shredded chicken, diced onion, mushrooms, garlic, sour cream, butter, chicken broth, and seasonings.

How to Make Rotisserie Chicken Stroganoff

Just 5 simple steps are all you have to follow to make this rotisserie chicken stroganoff recipe!

Step 1: Cook the Egg Noodles

Boil the egg noodles according to package instructions. Then, drain 'em, return them to the pot, and toss 'em with 1 tablespoon of butter to prevent sticking. Finally, set them aside.

A white colander with drained cooked egg noodles. The colander is on a white counter.

Step 2: Sauté the Vegetables

Melt 3 tablespoons of butter in a large skillet over medium heat. Add diced onions and cook for 2 minutes until softened. Stir in mushrooms and cook for another 3 minutes. Add the garlic and cook for 1 more minute until fragrant.

A dutch oven with sauteed garlic, onion, and mushroom. The dish is on a white counter.

Step 3: Make the Stroganoff Sauce

Sprinkle flour, salt, black pepper, and paprika over the onion and mushroom mixture. Stir constantly for 1 minute, then slowly pour in the chicken broth while whisking to prevent lumps. Bring to a simmer and let the sauce thicken.

A round dutch oven with sauteed onion, mushroom, and garlic in a stroganoff base. The dish is on a white counter.

Step 4: Add Chicken and Sour Cream

Turn off the heat and stir in the diced rotisserie chicken, sour cream, and dried parsley. Mix until fully combined.

A round dutch oven with rotisserie chicken stroganoff sauce. The dish is on a white counter.

Step 5: Serve and Garnish

Either toss the noodles directly in the sauce or spoon the stroganoff over the egg noodles. Garnish with chopped green onions and serve hot.

A dutch oven with rotisserie chicken stroganoff tossed together. The dish is on a white counter.

My Expert Tips

  • Use Freshly Cooked Rotisserie Chicken: The flavor and tenderness of rotisserie chicken make this dish extra delicious.
  • Thin the Sauce if Needed: If the sauce gets too thick, stir in an extra splash of chicken broth to loosen it.
  • Don’t Skip the Sour Cream: It adds the signature creamy texture and slight tang that makes stroganoff so good.
  • Make it Meal Prep Friendly and Double the Recipe: Leftovers taste even better the next day! Store 'em in an airtight container in the fridge and reheat gently over your stovetop.

A plate with rotisserie chicken stroganoff garnished with sliced green onion. The plate is on a white counter with a baking dish of additional stroganoff.

FAQ's About This Rotisserie Chicken Stroganoff Recipe

Can I make this dish ahead of time?

Yes! Cook the sauce and noodles and store them separately. Reheat and combine when ready to serve.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4-5 days. Reheat on the stovetop over medium-heat with a splash of broth or milk.

Can I freeze chicken stroganoff?

It’s best enjoyed fresh, but you can freeze the sauce (without noodles) for up to 2 months. Thaw in the fridge before reheating.

What other proteins can I use?

Ground turkey, shredded beef, or even sautéed mushrooms for a vegetarian version work well in this recipe.

Rotisserie chicken stroganoff garnished with chopped green onion and served with two forks

My Final Thoughts

This creamy rotisserie chicken stroganoff is the ultimate easy weeknight dinner.

It’s rich, flavorful, and quick to make with simple ingredients.

Whether you’re feeding the family or meal prepping it for the week, this dish is guaranteed to be a hit.

As always, if you give it a shot, let me know what you thought about it in the comments below.

A round dutch oven with rotisserie chicken stroganoff garnished with chopped green onion and served with two forks.

More Rotisserie Chicken Recipes to Try Next

Yield: 4 servings

The Best Rotisserie Chicken Stroganoff

A plate with rotisserie chicken stroganoff garnished with sliced green onion. The plate is on a white counter with a baking dish of additional stroganoff.

This easy rotisserie chicken stroganoff recipe is oh-so-creamy and comforting. It's jam-packed with tender chicken, buttery mushrooms, perfectly cooked egg noodles, and a rich savory sauce that'll have you licking your plate clean. Plus, it's so, so easy to make. Just 30 minutes is all it takes to whip-up.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 12 oz package egg noodles
  • 4 tablespoon butter
  • ½ onion, diced
  • 1 cup mushrooms, sliced
  • 2 teaspoon garlic, minced
  • 3 tablespoon flour (I used all purpose)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika
  • 1 ½ cups chicken broth
  • 2 cups diced cooked rotisserie chicken
  • ½ cup sour cream
  • 1 tablespoon dried parsley
  • 2 tablespoon green onion, chopped

Instructions

    1. Cook the egg noodles according to the package instructions. Drain, return to the pot, stir in 1 tablespoon of butter, and set aside.

    2. Melt 3 tablespoons of butter in a large skillet over medium heat until sizzling. Add the diced onion and cook for about 2 minutes, until softened and lightly browned. Add the mushrooms and cook for 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.

    3. Sprinkle the flour, salt, pepper, and paprika over the onions and garlic. Stir constantly for 1 minute until the mixture forms a paste.

    4. Slowly pour in the chicken broth while whisking to prevent lumps. Bring to a gentle boil, then reduce heat and simmer until the sauce thickens. If the sauce becomes too thick, stir in an additional ¼ cup of broth to loosen it.

    5. Turn off the heat and stir in the cooked chicken, sour cream, and parsley until combined.

    6. Add the cooked egg noodles to the sauce and stir until evenly coated, or spoon the sauce over the noodles when serving.

    7. Garnish with chopped green onions. Serve hot and enjoy.

Nutrition Information:

Yield:

4

Serving Size:

1 Cup
Amount Per Serving: Calories: 565Total Fat: 33gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 213mgSodium: 1187mgCarbohydrates: 32gFiber: 3gSugar: 3gProtein: 36g
© Brendan Cunningham
Cuisine: American / Category: Rotisserie Chicken Recipes
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