This Leftover Roast Chicken Stroganoff with kale is a quick and delicious way to use up any leftover chicken. Ready in just 15 minutes, this dish features tender chicken, earthy mushrooms, and a rich, creamy sauce. The addition of kale adds a burst of color and nutrients, making this comfort food even more satisfying. Perfect for busy weeknights, this dish is just as comforting and indulgent as the classic Beef Stroganoff, but with a lighter twist.
Why You’ll Love This Recipe
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Quick & Easy: Ready in just 15 minutes, making it the perfect solution for busy nights when you need a delicious, comforting meal fast.
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Perfect for Leftovers: A fantastic way to use up any leftover roast chicken, reducing food waste and saving time.
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Rich & Creamy: The combination of sour cream and Dijon mustard creates a rich and creamy sauce that clings to the chicken and pasta.
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Nutrient-Packed: The addition of kale not only adds color but also boosts the nutritional value, making this a more wholesome dish.
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Versatile: While this recipe is traditionally served with pasta, it’s also delicious over mashed potatoes or polenta.
Ingredients for Leftover Roast Chicken Stroganoff
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3 tablespoons butter
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1 onion, thinly sliced
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300g button mushrooms, sliced
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2 tablespoons cornflour (or plain flour)
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2 cups chicken stock
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200ml sour cream
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1 tablespoon Dijon mustard
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Salt & pepper to taste
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1 cup kale, de-stemmed and sliced
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1-2 cups cooked roast chicken, shredded
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Pasta (to serve)
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Parsley to garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the Onion and Mushrooms:
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Heat a large pan over medium-high heat and add the butter.
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Once melted, add the onion and cook for 1 minute.
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Stir in the sliced mushrooms and cook until golden and soft, about 4-5 minutes.
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Make the Sauce:
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Add the cornflour (or plain flour) to the pan and stir constantly for 1 minute to cook it out.
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Pour in 1 cup of chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
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Add the second cup of chicken stock, sour cream, Dijon mustard, and kale.
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Bring to a simmer, then reduce the heat to low and cook for about 5 minutes until the sauce thickens.
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Add the Chicken:
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Remove the pan from the heat and stir in the shredded chicken.
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Season with salt and pepper to taste.
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Serve:
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Serve the creamy chicken stroganoff over your favorite pasta and garnish with fresh parsley, if desired.
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Servings and Timing
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Servings: 4-6 servings
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Prep Time: 5 minutes
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Cook Time: 10 minutes
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Total Time: 15 minutes
Storage and Reheating
Leftovers:
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Refrigerator: Store any leftover stroganoff in an airtight container in the fridge for up to 3 days.
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Reheating: Reheat in a pan over low heat, adding a splash of chicken stock or cream if the sauce has thickened too much.
Customizations and Variations
Protein Additions:
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Other Proteins: While this recipe uses leftover roast chicken, you can also use leftover turkey or even cooked beef strips.
Dairy-Free Option:
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Use coconut cream or a dairy-free sour cream alternative to make this dish dairy-free.
Spice Level:
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Spicy: Add a pinch of chili flakes or a small amount of hot sauce to give the dish a little kick.
Pairing Suggestions
Leftover Roast Chicken Stroganoff pairs beautifully with a variety of side dishes:
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Green Salad: Serve with a simple green salad with a light vinaigrette to balance the richness of the dish.
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Roasted Vegetables: Pair with roasted vegetables like carrots, broccoli, or Brussels sprouts for added texture and flavor.
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Garlic Bread: A side of garlic bread or crusty bread is perfect for mopping up the creamy sauce.
Nutritional Information
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Calories: Approximately 450-500 kcal per serving (depends on pasta and portion size)
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Protein: 30g
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Fat: 25g
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Carbohydrates: 35g
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Fiber: 3g
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Sodium: 600mg
Conclusion
This Leftover Roast Chicken Stroganoff is an incredibly easy and delicious meal that transforms leftover chicken into a comforting, flavorful dish. Ready in just 15 minutes, it’s perfect for busy weeknights or when you need a quick meal that’s both satisfying and nutritious. With its rich, creamy sauce and hearty ingredients, this dish will quickly become a family favorite!
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Leftover Roast Chicken Stroganoff
- Total Time: 15 minutes
- Yield: 4 servings
Description
This Leftover Roast Chicken Stroganoff with kale is a quick and delicious 15-minute meal that’s perfect for using up leftover chicken. Just as rich and creamy as Beef Stroganoff, this dish features tender chicken, mushrooms, and a flavorful cream sauce, all served over pasta or mashed potatoes for a comforting dinner.
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
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.
Make the sauce:
Add the cornflour and cook for 1 minute, stirring constantly. Pour in 1 cup of chicken stock and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the second cup of chicken stock, sour cream, Dijon mustard, and kale. Bring to a simmer, then reduce heat to low and cook for 5 minutes to thicken the sauce.
Add the chicken:
Remove from heat, stir through the shredded chicken, and season with salt and pepper.
Serve:
Serve the stroganoff over pasta (or mashed potatoes or polenta) and garnish with fresh parsley, if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main course
- Cuisine: American
