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–+ servings

Chickanoff

ChickenClassicCrunchyDiner-StyleDinnerFallHeartyHotKid-FriendlyPastaSavoryStove-TopVegetableWinter
Time :1 hour 10 minutes
Yield :4 servings
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Chickanoff combines classic flavors in a one-pot dish perfect for camping.
During my first summer as a camp counselor, I faced the daunting task of feeding a group of ravenous teens after a long hike. Their exhaustion was palpable, and as the new kid on the team, I wanted to impress. That's when the idea of Chickanoff sprang to life, a nod to classic Stroganoff, but more suited to mass cooking over a campfire with ingredients anyone could find in a cabin pantry. Egg noodles were always on hand, and they seemed the perfect base, tossing them with butter added a velvety richness.
When it came to flavor, simple steps made a big difference. The trick was searing chicken breast chunks to golden perfection in hot vegetable oil, infusing them with color and locking in their juices. Mushrooms followed, bringing an earthy depth, made extra fragrant by adding rosemary to the hot skillet, letting its aroma fill the air. A quick simmer with Dijon mustard and Worcestershire sauce brought everything together harmoniously. Thickening the sauce required a simple cornstarch mixture, a method I learned from a fellow counselor who doubled as a chemistry major.
In the chaos of an outdoor kitchen, practical tips became lifesavers. Like removing the skillet from heat before stirring in sour cream to keep it from curdling, and always holding parsley until the last moment to maintain its vibrant, fresh flavor. By the time the kids sat down to eat, Chickanoff had become our go-to camp tradition, a dish as warm and filling as the sunset they watched as they devoured it.

Ingredients

  • 1 (12-ounce) package egg noodles
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil divided
  • 1 pound chicken breasts boneless, skinless, and cut into 1-inch pieces
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil divided
  • 1 pound baby bella mushrooms thinly sliced
  • 1/2 large onion chopped
  • 2 cloves garlic minced
  • 2 teaspoons fresh rosemary or thyme leaves chopped
  • 4 cups low-sodium chicken broth divided
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons sour cream plus more for serving
  • 2 tablespoons parsley freshly chopped

Directions

  • Prepare the egg noodles to al dente according to the package directions.
  • Toss the cooked egg noodles with the butter while still hot.
  • Heat the vegetable oil over medium heat in a large skillet.
  • While the oil is heating, season the chicken on both sides with salt and pepper.
  • Add the chicken to the heated oil and sear until its internal temperature is 145 degrees F and it's golden on all sides, about 8-10 minutes.
  • Transfer the seared chicken to a large bowl.
  • In the same skillet, add 1 tablespoon of the olive oil.
  • Add the mushrooms to the oil and cook until tender and golden, about 8-10 minutes.
  • Transfer the cooked mushrooms to the same bowl as the chicken.
  • Add the remaining olive oil to the skillet and the onion and cook until softened, about 6 minutes.
  • Add the garlic and the rosemary to the onions and cook until fragrant, about 2 minutes.
  • Stir 3 cups of the broth, the mustard, and the Worcestershire sauce into the veggies and bring to a simmer.
  • In a small bowl, whisk together the cornstarch and the remaining broth.
  • Stir the cornstarch mixture and the reserved chicken and mushrooms into the veggie mixture and continue to simmer until thickened, about 10-12 minutes.
  • Transfer the mixture away from the heat.
  • Stir the sour cream into the mixture and season with the salt and the pepper.
  • Divide the egg noodles between 4 plates, spoon over with the chicken mixture, and garnish with the remaining sour cream and the parsley.
  • Serve.
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