Chicken Stroganoff Bake

• 8 oz Mrs. Miller’s Old Fashioned Egg Noodles (about half a pkg)
• 2 tbsp butter, divided
• 1 ½ lb chicken breast strips
• Kosher salt and freshly ground pepper
• ¼ c white wine
• Stroganoff Veggie Kit
• 1 ½ c chicken broth
• ½ c Daisy Sour Cream
• 1 c frozen peas
• 8 oz Swiss cheese, grated, divided
• ½ c Italian Breadcrumbs

Stroganoff Veggie Kit

• 12 oz sliced white mushrooms
• 5 oz onion
• ½ oz all-purpose flour
• ½ oz minced garlic
• Sprigs of parsley, chopped

Preheat oven to 425°F

Cook pasta according to package instructions. Once noodles are finished cooking, drain and transfer to a large mixing bowl.

Meanwhile, melt 1 tbsp butter in a large skillet over medium high heat. Add chicken and season to taste with salt and pepper. Cook until brown on all sides and juices run clear, about 5 minutes. Add wine to skillet to deglaze, cooking another minute or so, until liquid evaporates. Transfer chicken to bowl with noodles.

To the same skillet, add remaining 1 tbsp butter followed by mushrooms and onions from the veggie kit. Season with salt and pepper to taste and sauté 4-5 minutes. Add garlic and sauté 2-3 minutes.

Add flour to veggie mixture and cook 2 minutes more. Gradually whisk in chicken broth and bring to a boil. Once boiling, reduce heat to a simmer and continue cooking for 3-4 minutes to thicken. Remove pan from heat and stir in ½ c sour cream.

Transfer mixture to bowl and add peas, half the cheese and chopped parsley and stir to combine. Transfer mixture to a 13x9-inch casserole dish and top with remaining cheese and breadcrumbs.

Bake 15-20 minutes until cheese has melted and casserole is bubbly. Let rest 5 minutes before serving.