Description
This Leftover Roast Chicken Stroganoff is a quick and comforting meal that transforms your cooked roast chicken into a creamy, flavorful sauce with mushrooms, onions, and kale. Perfect for using up leftovers, it’s ready in just 15 minutes and serves a family-sized portion over pasta or any preferred base.
Ingredients
Scale
Main Ingredients
- 3 tablespoons butter
- 1 onion, thinly sliced
- 300g button mushrooms, sliced
- 2 tablespoons cornflour (or plain flour)
- 2 cups chicken stock
- 200ml sour cream
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- 1 cup kale, de-stemmed and sliced
- 1–2 cups cooked roast chicken, shredded
To Serve
- Pasta (for serving)
- Fresh parsley (for garnish, optional)
Instructions
- Cook the onions and mushrooms: Heat a large pan over medium-high heat. Add the butter and onion, cooking for 1 minute until softened. Stir through the mushrooms and cook until golden, about 5-7 minutes.
- Make the sauce: Add the cornflour and cook for 1 minute, stirring constantly to avoid lumps. Pour in 1 cup of chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan. Then add the second cup of chicken stock, sour cream, Dijon mustard, and kale. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes to thicken the sauce and wilt the kale.
- Add the chicken: Remove the pan from heat and stir through the shredded chicken until well combined and heated through. Season the stroganoff sauce with salt and pepper to taste.
- Serve: Serve the stroganoff over cooked pasta, mashed potatoes, or polenta as preferred. Garnish with fresh parsley if desired for added freshness and color.
Notes
- Using leftover roast chicken is ideal, but any cooked chicken can be used.
- If sour cream is unavailable, you can substitute with Greek yogurt, but add it off heat to prevent curdling.
- To make this gluten-free, use cornflour and check that the chicken stock is gluten-free.
- You can swap kale with spinach or other leafy greens if preferred.
- For a thicker sauce, reduce the chicken stock slightly before adding sour cream.
- Serve with egg noodles, tagliatelle, or your favorite pasta shape.
