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Easy One-Pot Beef Stroganoff

Classic favorite, easy clean up! This Easy One-Pot Beef Stroganoff is a modern and simplified twist on a classic Beef Stroganoff. In this quick 25-minute version, the beef and noodles cook together in cream of mushroom soup, so only one skillet is needed. What you still get is that creamy, savory and comforting taste that has made Beef Stroganoff a favorite dinnertime staple that the whole family can gather around and enjoy. is, your perfect busy day dinner recipe! 15-Minute Chicken & Rice Dinner gives you chicken, rice and veggies, all in one skillet, all in 15 minutes, start to finish. It also uses ingredients you usually have on hand, so there's no need to make a late grocery run! Start by browning some chicken breasts, then add condensed cream of chicken soup, water, instant rice and broccoli to the skillet. Just make sure you're using instant rice so it cooks quickly! You can even use instant brown rice- see the tip below for how. This 15-Minute Chicken & Rice Dinner recipe is so quick and easy, no one will even have time to ask, what's for dinner?

Lemon spinach risotto on a round plate.

Prep Time: 10 minutes

Total Time: 25 Minutes

Serves: 4 people


  • 1 pound boneless beef sirloin steak or top round steak, ¾-inch thick, cut into thin strips

  • ½ teaspoon paprika

  • 1 tablespoon vegetable oil

  • 1 medium onion, chopped (about 1/2 cup)

  • 1 can (10 ½ ounces) Campbell’s® Condensed Cream of Mushroom Soup (or 98% Fat Free Cream of Mushroom Soup or Cream of Mushroom Soup

  • ¾ cup reduced fat (2%) milk

  • ¾ cup Swanson® Beef Broth

  • 4 cups uncooked wide egg noodles

  • 1/3 cup sour cream or plain yogurt

  • 1 tablespoon chopped fresh parsley


  1. Season the chicken with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides (to prevent sticking- make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.

  2. Stir the soup, water and paprika in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika. Cover and cook for 5 minutes or until the chicken is done and the rice is tender. Season to taste before serving.


  • If preparing using Unsalted Cream of Chicken you can add salt to taste. Our test kitchen found that ¼ teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.

  • This recipe will work with any variety of Campbell's® condensed cream soup (even Cheddar cheese!).

  • Can I use brown rice instead? Yes, as long as it's instant brown rice. Just reduce the amount to 1 ½ cups.

  • Want to make enough to serve 8? Use a 22.6-ounce can of Campbell's® Condensed Cream of Chicken Soup and double the remaining ingredients. Cook in a 6-quart saucepan (you'll need to brown the chicken in 2 batches- if you do it all at once it won't brown as well). For creamier rice, reduce the doubled amount of rice from 4 to 3 cups.


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