Chicken Stroganoff Casserole

A twist on traditional beef stroganoff, and in casserole form.

• Ready In: 40 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 2  chicken breasts, cubed
• 1  onion, chopped
• 2  garlic cloves, minced
• 2  cups mushrooms, chopped
• 1  teaspoon dried tarragon
• 1⁄4 cup white wine
• 2  cups  chicken stock
• 1⁄4 cup cream cheese
• 1⁄4 cup sour cream
• 2  tablespoons flour
•  salt
•  pepper
• 1  cup  corn flakes
• 1⁄4 cup parmesan cheese
• 1⁄2 teaspoon  garlic salt
• 1  tablespoon  oil
• 1 (300 g) box rotini pasta

Directions

1. Cook noodles until tender in boiling salted water.
2. Meanwhile, sautee onions, garlic, and mushrooms.
3. Add the chicken and sautee until just cooked through.
4. Season with the tarragon, salt, and pepper.
5. Remove this mixture from the pan and place in casserole dish.
6. Sauce: Deglaze pan with white wine.
7. Add chicken stock and bring to a simmer.
8. Add cream cheese and sour cream and stir to combine.
9. Thicken sauce with flour (mix with water first to avoid lumps).
10. Season with salt and pepper to taste.
11. Pour over chicken & veggies in casserole dish and mix inches.
12. Drain pasta and add to casserole dish and mix inches.
13. Topping: Crush cornflakes, and mix with parmesan, garlic salt, and oil.
14. Spread on top of casserole.
15. Bake at 350F for 20 minutes or until topping is golden.
16. Serve with a fresh garden salad.