Simple Chicken Stroganoff

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Stir cream of mushroom soup, sour cream, and Worcestershire sauce in bowl until well blended. Pour half the soup mixture in a 9x13-inch baking dish. Arrange chicken breast halves in baking dish and cover with remaining soup mixture.

3. 3

   Bake chicken in preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

4. 4

   Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

5. 5

   Cut chicken into bite-size pieces and serve over egg noodles with mushroom sauce.

No additional tips available.