Easy Chicken Paprika
How's this for easy elegance… sautéed chicken is added to a creamy mushroom sauce seasoned with paprika and red pepper for a delicious dish that's ready in just 40 minutes. This easy chicken paprika recipe is a definite keeper.
Ingredients
1 tablespoon butter
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 teaspoons paprika
0.125 teaspoon ground red pepper
0.333 cup sour cream or plain yogurt
4 cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)
1.25 pounds skinless, boneless chicken breast halves
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
2 teaspoons paprika
0.125 teaspoon ground red pepper
0.333 cup sour cream or plain yogurt
4 cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)
Instructions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Stir the soup, paprika and red pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Stir in the sour cream and cook until the sauce is hot and bubbling. Serve the chicken and sauce with the noodles.
Stir the soup, paprika and red pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Stir in the sour cream and cook until the sauce is hot and bubbling. Serve the chicken and sauce with the noodles.
Easy Chicken Paprika
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How's this for easy elegance… sautéed chicken is added to a creamy mushroom sauce seasoned with paprika and red pepper for a delicious dish that's ready in just 40 minutes. This easy chicken paprika recipe is a definite keeper.
Instructions
Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.Stir the soup, paprika and red pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.Stir in the sour cream and cook until the sauce is hot and bubbling. Serve the chicken and sauce with the noodles.
Ingredients
1 tablespoon butter1.25 pounds skinless, boneless chicken breast halves1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup2 teaspoons paprika0.125 teaspoon ground red pepper0.333 cup sour cream or plain yogurt4 cups medium egg noodles, cooked and drained (about 1/2 of a 12-ounce package)
