Quick & Easy

Chicken stroganoff with potato topping

Top off your favourite casserole with fluffy mash.

Warm, flavoursome and tender chicken stroganoff with a creamy potato topping. A delicious meal the entire family will love!

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1.Preheat oven to 220°C.
2.Boil, steam or microwave potato until tender; drain. Mash potato with milk and butter in a large bowl until smooth.
3.Meanwhile, coat chicken in flour; shake off excess. Heat oil in a large saucepan over medium heat; cook chicken, stirring, until browned all over. Remove from pan.
4.Melt extra butter in same pan; cook onion, garlic and mushrooms, stirring, until vegetables soften. Add paprika; cook, stirring, 1 minute or until fragrant. Add wine and stock; simmer, uncovered, until liquid is reduced by half. Return chicken to pan with sauce, paste and sour cream; bring to the boil. Remove from heat; stir in parsley. Season to taste.
5.Spoon chicken mixture into a 2.5-litre (10-cup) ovenproof dish. Top with potato; roughen surface with a fork. Bake, uncovered, 30 minutes or until browned lightly.

Serve with steamed green beans or a green salad. You could use beef or veal instead of chicken. This recipe is not suitable to freeze.


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